Broccoli Kale Soup

Soup with a calcium and magnesium kick!
Broccoli Kale Soup in a white bowl garnished with kale
photo courtesy of S. Unruh

This broccoli kale soup doesn’t just taste amazing, it’s a terrific source of calcium and magnesium—the perfect combo for getting and absorbing these essential nutrients!

Ingredients

  • 8 c of broccoli, chopped
  • 6 c of vegetable broth
  • 6 medium kale leaves, finely chopped
  • ¾ –1 cup blanched almonds
  • 1 medium onion, chopped
  • 1 medium clove of garlic, pressed
  • ¾ cup of non-dairy milk of choice
  • 2 Tbsp extra virgin olive oil
  • 1 rounded Tbsp Miso paste
  • 3 Tbsp nutritional yeast
  • 1 small handful of fresh parsley, chopped
  • Pinch of sea salt

Instructions

  1. Soak almonds in a cup of hot water while you prepare the rest of the ingredients.
  2. Add oil to a large pot. Saute onions and garlic on medium-high heat for 4 minutes, stirring frequently.
  3. Add in broccoli, kale, and a pinch of salt. Turn heat down to medium-low and cover for 5 minutes.
  4. Add in broth, miso paste, nutritional yeast, and parsley, and stir until combined. Bring to a boil then turn heat to low, cover and simmer for 30 minutes.
  5. Drain almonds and rinse. Add almonds and milk to a high speed blender, and blend on low until the mixture becomes smoother (about a minute). Turn up to high speed, for a minute or two. If your mixture is too thick, add a couple tablespoons of broth until it gets going again.
  6. Add soup to almond mixture in blender, and blend on high until smooth. This might need to be done in batches.
  7. Pour soup back into a rinsed pot, add salt and pepper to taste and simmer for 5-10 minutes.