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Healing Vegetable Soup with Kale and Broccoli Sprouts

Healing Soup with Kale and Broccoli Sprouts

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Description

This healing vegetable soup is as simple and nourishing as it gets — a variety of fresh vegetables, herbs, water, salt, and pepper, with no cream, milk, or pre-packaged ingredients. Gently cooked to preserve nutrients and make digestion easier, it’s a perfect choice for anyone with sensitivities. A final topping of sautéed kale and broccoli sprouts — some of nature’s most powerful disease-fighting foods — takes this soup to the next level. It’s the kind of meal your body (and your taste buds) will thank you for.

Ingredients

  • 3-4 stacks celery, finely chopped
  • 1 medium leek (the white part), sliced finely
  • 1 medium sweet potato, peeled and finely sliced/chopped
  • 9-10 medium mushrooms (mini Bellas, crimini, or button), sliced
  • 8 big Brussels sprouts (put more if they are very small), finely sliced 
  • 1 small carrot. finely chopped
  • 4 garlic cloves, peeled and smashed
  • 1 thumb-size piece (or slightly bigger) fresh ginger, sliced
  • 1 thumb-size piece of fresh turmeric, sliced
  • a small handful of fresh oregano leaves
  • salt and pepper to taste
  • 3 tablespoons extra virgin olive oil for sauteeing
  • about 45oz water

TOPPING

  • 5-6 Lacinato kale leaves (remove stems), finely chopped
  • broccoli sprouts or microgreens for serving

Instructions

  1. Wash and chop all veggies.
  2. Make sure you have about 1.5 QT water warm ready on the stove. 
  3. Add the oil to a big sauteeing pan (enough to cover the bottom), heat on medium heat and start adding the veggies. Start with the leeks, sauté for few minutes, continue with the celery, stir and sauté for few more minutes, add the Brussel sprouts, cook and stir for few more minutes, add the potato, carrot, garlic, mushrooms, ginger and turmeric and cook for few more minutes. Add the oregano leaves, and stir and cook for few more minutes. You just want everything to get coated with the oil and release their specific flavors (You don’t want anything to get burnt or overcooked). Once that’s done, transfer the content of the sauteeing pan to a soup pot, add the warm water, salt and pepper, bring to a boil and simmer for about 10 minutes. Let cool a little bit before you add to a blender.
  4. Blend the content of the soup pot until creamy, adjusting the thickness to your taste, by adding more boiled water. Taste and add more salt and pepper if necessary. 
  5. Add more oil to the sauteeing pan (no need to wash it) and cook the kale for few minutes until wilted. 
  6. Serve the soup with a topping of sautéed kale and a sprinkle of broccoli sprouts or broccoli microgreens. 

Notes

This makes about 2 Liters (about 70 oz) of soup. 

Find it online: https://creativeinmykitchen.com/healing-vegetable-soup-kale-broccoli-sprouts/