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Home Kale Soup With Stewing Beef

Creamy Broccoli Kale Soup Recipe

Ingredients

How to make it

  • Prepare the veggies: (about 10 minutes)
  • I used one bunch of fresh broccoli and prepared by cutting off the flowers then dicing the stock and stems. Dice up the onion, poblano, celery and broccoli stalk and stems so they will saute quickly. The carrots can just be diced. Wash the potatoes well but leave the skin on for the extra vitamins and dice. The ginger root needs to be peeled then finely minced. Chop the kale into bit size pieces.
  • Saute the veggies: (about 10 minutes)
  • Heat up butter in a large soup pot and saute the onion, garlic, poblano, celery, and broccoli stalk and stems. Press in the garlic cloves and toss well on medium high heat. You want the veggies to soften but not scorch. If you need a little something to prevent burning just add a tiny bit of water.
  • Stew the Veggies:
  • Pour the chicken broth and orange juice over the sauteed veggies. Add the chili paste, chopped carrot, diced potatoes, kale and ginger. Stir well. Mix the dried milk with the water and spices then pour into the pot and mix again.
  • Cover the pot to bring to a good boil for about 10 minutes.
  • Remove the lid, give it a good stirring reduce heat and let simmer for about 30 minutes until the potato and carrots are well softened.
  • Finish it off:
  • Use your blender to puree the soup. Fill the blender only to half and make sure to cover. BE CAREFUL ITS HOT!!
  • As you puree each batch return it to a pot and let the puree simmer another 15 minutes.

Reviews & Comments 4

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  • Good4U 10 years ago
    Review in IMI
    Creamy Broccoli Kale Soup
    Was this review helpful? Yes Flag
    " It was excellent "
    chuckieb ate it and said...
    This was indeed a "Soup Pot Celebration". There are soooooo many vegetables in this! You simply feel healthier just with one sip! I didn't have a Poblano pepper so just used a red one. I was a little anxious putting the orange juice in there but it worked and the mix of Chili paste and spices were spot on (although we're not nutmeg fans so I didn't add that). This was a really nice recipe Laura! Thanks so much! Full review on IMI.
    Was this review helpful? Yes Flag
    " It was excellent "
    chuckieb ate it and said...
    Have a ton of Kale from my weekly Farm box. Looks like this might be just the ticket! Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    misslizzi ate it and said...
    I could use this HUGE dose of health right about now. Perfect timing and looks delicious!
    Was this review helpful? Yes Flag
  • otterpond 14 years ago
    Nutrition Facts
    Serving Size: 2 cup
    Amount per Serving
    Calories 185
    Calories from Fat 33.5
    % Daily Value *

    Total Fat 3.72g
    5%
    Saturated Fat 2.15g
    10%
    Cholesterol 10.71mg
    3%
    Sodium 214.1mg
    8%
    Total Carbohydrate 30.39g
    10%
    Dietary Fiber 4.82g
    19%
    Sugars 13.16g
    Protein 8.79g
    17%

    Est. Percent of Calories from:
    Fat 18%
    Carbs 65%
    Protein 18%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
    Was this review helpful? Yes Flag

The Cook

otterpond Windermere, FL

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