This spicy broccoli kale soup is bursting with flavors and nutrients. This delicious, spicy soup is easy to make and makes a complete meal. It's low carb, vegan, gluten-free and dairy-free too.
Thick, creamy but dairy free this broccoli kale soup is a meal in bowl with the warm spicy flavor converting the avid kale hater.
I did not think that I would be able to tempt the husband with a Broccoli and Kale soup as it did not sound too inviting to him, but once he tasted it there were cries of "I'll have a large bowl of this". The spices really lift the kale and broccoli and the coconut give this a lovely creamy texture and taste. This soups packs a bowl of nutrition and antioxidants as well as flavour!
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IS KALE KETO FRIENDLY?
Kale is an excellent vegetable for a keto diet as it's low in carbs and full of nutrients. A 2 cup serving of raw kale contains 1.9g total carbs, 0.1g net carbs, 0.6g fat, 1.2g protein, and 15 calories.
Kale and broccoli are kings of vegetables Kale is very high in fibre and an excellent source of nutrients, especially Vitamin A and Calcium. Broccoli's noteworthy nutrients include Vitamin C, Vitamin A (mostly as beta-carotene), Folic Acid, Calcium and Fibre. Add a dash of ginger, celery and coconut and you have a bowl of soup that is so good for you!
IS KALE GOOD FOR YOU IN SOUP?
Although kale is often served raw to keep it's nutrients, it's just as healthy to eat it in soups, steamed or sauteed. The slightly bitter flavor of raw kale is masked when cooked too. Try it sauteed with garlic for a simple side dish.
INGREDIENTS
Green and leafy vegetable with warm spices are used to make this tasty low carb soup.
To keep this dairy-free we used coconut milk from a tin but you could substitute this with cream if you aren't looking for a dairy-free soup. If you do, add the cream before the soup is blended.
We use all of the broccoli for this soup, including the broccoli stems. Chop them finely along with the broccoli florets for use.
HOW TO MAKE BROCCOLI KETO SOUP
This is an easy soup to make in under 30 minutes.
Sautee onions, celery, garlic and add spices.
Add the broccoli, kale and cilantro (coriander) and sautee, then add stock and coconut milk.
When vegetables are cooked, blend the soup with an immersion blender.
Serve and enjoy.
RECIPE TIPS
The kale could be substituted with spinach.
If you want a less spicier soup, omit the chili powder.
We use fresh broccoli and kale, but frozen can be used.
STORAGE
Store the soup in the fridge in an air-tight container and it should last up to 4 days. This soup freezes well and should be poured into zip lock bags or airtight container. It will freeze up to 3 months. Defrost in the fridge and gently reheat on the stove before serving.
WHAT TO SERVE WITH BROCCOLI KALE SOUP
Soup and a salad are a favorite meal combination and this tasty green soup pair well with salads such as a walnut blue cheese salad or Avocado, tomato & Feta salad. If you like to serve soup with a bread roll, keep the dish vegan with these keto vegan bread rolls or try a savory spinach feta muffin.
MORE LOW CARB SOUP RECIPES
If you enjoy a bowl of soup, these other low carb recipes might be to your liking:
Cauliflower, Cheese and Jalapeno Soup
Spicy Cabbage Turmeric Coconut Soup
Broccoli Kale Soup
Ingredients
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 3 sticks celery chopped
- 12 oz Broccoli cut into florets and stems chopped
- 14 oz Kale chopped
- ½ cup coconut milk canned
- 3 cups vegetable stock
- 2 tablespoons fresh ginger peeled and grated
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 3 tablespoons fresh cilantro chopped
- 2 tablespoons coconut oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the coconut oil in a large saucepan.
- Add the onion, garlic and celery and saute for 5 minutes on a low heat until soft.
- Add the ginger and dried spices and cook for a further 2 minutes.
- Add the broccoli and kale and coat in the spice mixture.
- Add the stock, cilantro and coconut milk. Bring to the boil and simmer for 12 minutes.
- Remove from the heat and blend with an immersion blender or pour into a blender, until smooth.
- Eat, slurp and enjoy!
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