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.

I received a large bunch of broccoli in my CSA box this week and decided to make one of the broccoli soups I have bookmarked in my 1357 list of recipes I want to try. This turned out really good! It’s so easy to make and super healthy too. Our toddler loved it! First time we had it, I served it with brown rice mixed in to add in a serving of grain. The second time I added brown rice and a hunk of sweet potato I had leftover, that was a great combo! Both times I added a squeeze of lemon on top. So good!

Creamy Broccoli & Kale Soup

This recipe is from a unprocessed food blog For the Love of Food. I really like this blog and I’ve bookmarked several recipes to try. I like her unprocessed approach, so nice to be able to make a recipe without changing it a ton.

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

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