Kale and Broccoli Soup

Kale is one of my favorite vegetables. It is full of fiber, vitamin K and cancer fighting properties. Lucky for us (Californians) Kale is available year round but it’s peak season is in the winter months between January and March. This vegan soup is light and flavorful packed with hearty kale, broccoli and aromatic flat leaf parsley. Vegetarians may want to add parmesan cheese on top and meat eaters may enjoy chicken stirred into the soup.

Ingredients

2 tbs olive oil
1 yellow onion chopped
2 leeks; white parts chopped and rinsed well
2 cup celery chopped
2 cups carrots chopped
2 cloves of garlic minced
1-2 tsp pepper to taste
2-3 tsp salt to taste
1 tbs dried oregano
1 tbs tomato paste
1 1/2 cups fresh flat leaf parsley chopped
5 cups kale; stems removed, rinsed and chopped to about 2 inch pieces
5 cups vegetable broth
3 cups broccoli chopped
2 bay leaves

In a large stock pot heat olive oil over medium and add onion, leeks, celery, and carrots. Saute together and add garlic, oregano, salt and pepper. Saute together on medium low for about 15 minutes until vegetable have softened. Add tomato paste and stir together until paste has dissolved. Add fresh flat leaf parsley and stir together for a minute. Then add kale and broccoli and pour in vegetable broth. Bring to boil and add bay leaves. Once the soup is boiling reduce to simmer on low for about 25 minutes. Remove bay leaves and then it is ready to serve.

Yields 6-8 servings