Kale and broccoli green soup

This is recipe is by far my favorite way to eat greens. It’s really warming and comforting on rainy days, and it’s an excellent source of vitamin A, K and C, as well as a good source of folate and manganese.

Ingredients

1 large onion, minced

1 Broccoli, head and stem

1 bunch of Kale or other dark leafy greens

1 cup of vegetable stock, preferably homemade

1 tsp of miso

Salt and pepper, to taste

In a large saucepan, sauté the onion in 1 tbsp of vegetable stock on medium heat. In the meantime, cut the broccoli head in florets and cut the stem in cubes, peeling the fibrous part around it. Remove the tough stems of the kale leaves. When the onion is translucent, add the broccoli and the kale and cook for 2 minutes while mixing. Add the rest of the vegetable stock and the miso. Cover and cook on medium heat until the broccoli is tender. Blend in a blender on high speed until silky smooth. Add salt and pepper to taste, and serve.

Kale and broccoli green soup

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