Broccoli & Kale Green Soup
When autumn and winter come around all I crave is warm foods and this soup is perfect. I often batch make soup on a Sunday or Monday evening to have for lunches during the week. If you want to add even more nutrients in then add a handful of spinach when heating up the soup each day. I have chosen to use cannellini beans but any beans work here to help thicken the soup and add some extra protein which is important for growth and repair and also helps to keep us full until our next meal.
Ingredients
(Serves 4-5)
1.2 L of chicken broth/stock or vegetable stock
2 large broccoli heads, cut into little florets
2 large handfuls of kale
2 cans of cannellini beans, drained and washed
4 garlic cloves, pealed and roughly chopped
2 onions, roughly chopped
4 teaspoons of ground cumin
Olive oil
Salt and pepper
Method
Heat olive oil on a medium heat in a big saucepan. Add the onions and garlic and cook for 5-10 mins until soft. Add cumin, salt and pepper and stir through for a couple of minutes.
Add the chicken/vegetable stock/broth, broccoli, kale and cannellini beans and simmer for around 15 mins.
Blend the soup with a hand blender then season to taste.
I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!