Hello Everyone! I’ll try to keep tonight’s post short and sweet, well, I guess the only reason why it’d be short is because I don’t actually have much to share about the past week I’ve had. It was just one of those routinely days like wake up, go to work, eat, go home, eat, go to the gym, shower, sleep, repeat kind of week *sigh* Oh wait! How did I possibly forget the most important thing that happened this week?! My Mom, my sister, and I went to see the Power Rangers Movie on opening night! So many childhood memories came back alive and I think that this movie was much more worth the hype than for Beauty and the Beast. Please go watch it if you haven’t already watched it!
Moving on, I used to make a lot of soups when I was still studying in Sydney, especially during the winter season. Now, being the typical Asian that I was, I used to never see a meal without rice as a fully complete meal, so you can imagine how distraught I was when I’d hear people say that they had “soup” for dinner. I would be like, “only soup?!” with a hint of what-the-actual-fishsticks are you on about look on my face. However, having lived in Sydney for 4 years and basically exposed to cuisines other than the typical I-need-rice in every meal ideal, I grew to appreciate soups as a meal. It can actually be quite filling if you pair it with a nice crusty bread to soak up all the yummy flavours and wipe the bowl clean. Tonight’s recipe is a delicious blend of Broccoli and Kale, both nutritious super green foods that are packed with healthy vitamins and minerals essential to one’s daily diet. Please check out the original recipe by Taylor over on The Girl on the Bloor.
PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 6-8
For the soup:
- 2 cups non-dairy milk, for instance almond or coconut milk
- 2 cups vegetable broth
- 1 head broccoli, cut into florets
- 1 large brown onion, diced
- 1 leek, cleaned and sliced
- 3-4 garlic cloves, minced
- 4 tbsp coconut oil
- 1/2 tsp red pepper flakes
- Chilli flakes, for garnish
- Flaked almonds, for garnish
- Ground sea salt and black pepper, to taste
- 2 cups kale, chopped
- 1-2 tsp olive oil
- Ground sea salt and black pepper, to taste
Okay, before I venture on to the method, some of you might/might not have picked up on a bit of a confusion with the ingredients. The list says to use leeks, but in the ingredient shot, the “leeks” would appear to some as spring onions. Actually, I do believe that what has been photographed are indeed spring onions, and not leeks, but the label did say “local leeks” at the grocery store. Since these were the only leeks available at that time, I had no choice but to buy them I guess. If you didn’t notice the difference, then I guess I could’ve gotten away without having to explain myself here, haha!
- Preheat oven to 200C (400F or gas mark 6). Line a baking tray with parchment paper. Set aside.
- Wash and thoroughly dry the 2 cups of chopped kale for the chips before tossing it with olive oil. Massaging oil into leaves and season with ground sea salt and black pepper before spreading in onto the prepared baking tray. Set aside for now.
- Melt the coconut oil in a large pot over medium-high heat and sauté the minced garlic until golden brown and fragrant, about a minute. Follow with the diced onions and sliced leeks, cooking until soft, about 2 to 3 minutes.
- Add broccoli florets and vegetable broth, bringing the mixture to a boil and then simmering for a further 2 minutes until the broccoli is tender.
- Once the broccoli is tender, remove from heat, and stir in the chopped kale. Leave the soup to cool down for about 15 minutes.
- While waiting for the soup and veggies to cool down, you can start baking your kale chips! Bake them in the preheated oven for 7 to 8 minutes, checking and flipping them every couple minutes so they don’t burn. When they’re crispy, remove them from the oven and set aside to top your soup with.
- Once your soup has cooled down, purée the veggies using a stick blender until the soup is smooth. Add your non-dairy milk, and season with a touch of ground sea salt and black pepper, stirring your soup until thickened.
- Divide the soup into individual bowls and top with the kale chips, flaked almonds, and chilli flakes. Serve and enjoy!
Before I end tonight’s post, I encourage you guys to head on over to Thrive Cuisine to learn more on the nutritional benefits of kale. There are plenty of links as well as to more recipes that include the famous cruciferous veggie known as kale.
– Ally xx
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