I bought a big bunch of kale the other day that seemed to wilt and start to go bad much faster than normal. I’ve never used kale in soup before – mainly because I prefer it raw – and decided it was time to make a soup loaded with lots of greens. And somehow make it taste awesome!
I spied a big beautiful stalk of broccoli at the last minute and decided to keep the florets to eat and enjoy, but use the stem for the soup – it gave great flavour.
You could use any greens you have on hand – spinach, collard greens, dandelion, arugula, basil, parsley, etc. – not only to make sure they’re used up before they go bad, but also to experiment with new flavours!
– 1 bunch kale, sliced (about 2 cups)
– 1 broccoli stalk, trimmed and sliced (about 1 cup)
– 1 large onion, chopped
– 2 tbsp. sesame oil
– 2 tsp sea salt
– 8 cups water
Heat oil in a large stainless-steel dutch oven over medium heat.
Add onions and let cook, stirring frequently, about 3-5 mins or until softened and beginning to brown.
Add kale, broccoli, and salt, and continue cooking an additional 2-3 mins.
Turn heat to high and begin adding water. Bring to a boil, cover, and simmer for 25-30 minutes.
Puree in a blender and serve hot.