Our 9 month old son is now walking along furniture, my how time flies! He’s still not sleeping well at night which means I am not sleeping well either so fast meals are my thing lately. I’ve been making dinner during nap time which means break time doesn’t really happen for me until both kids go to bed. I’m not always good about going to bed early because geez… that’s my only free time! It’s a vicious cycle but hey, it works.
Creamy Broccoli and Kale Soup
Water, broth or bean liquid for sautéing
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups vegetable stock – I used low sodium
1 bunch broccoli, chopped (6 cups)
1/2 bunch kale, chopped (4 cups) – I added extra because I LOVE my kale!
2 Tablespoons tahini
Coarse sea salt and freshly ground black pepper
1 lemon, cut into wedges
Heat water, broth or bean liquid in a medium pot over medium heat. Add the onion and garlic and sauté about 3 minutes. Add stock and bring to a boil. Add the broccoli and kale, turn heat to low, and let simmer for five minutes. Remove from heat and stir in tahini. Season with salt and pepper, if desired.
Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).
Squeeze lemon wedge over soup. Serve hot.
Saute onions and garlic in water, bean cooking liquid or broth
Add broth and bring to boil. Add chopped broccoli and kale and simmer.
Add tahini. I used my immersion blender to puree this soup
Serve with lemon
Day 2: Served with brown rice and sweet potato