SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.9
  • Total Fat: 9.3 g
  • Cholesterol: 8.4 mg
  • Sodium: 468.9 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 13.4 g
  • Protein: 23.1 g

View full nutritional breakdown of Broccoli & Kale Soup calories by ingredient
Report Inappropriate Recipe

Broccoli & Kale Soup

Submitted by: AMYLJAC

View the original recipe for Broccoli Soup - Cook's Illustrated version


super veg unite! super veg unite!
Number of Servings: 4


    Serves 4


    .5 tsp olive oil
    2 pounds broccoli , florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
    1 medium onion , roughly chopped (about 1 cup)
    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
    1 1/2 teaspoons dry mustard powder
    Pinch cayenne pepper
    Table salt
    34 cups water
    1/4 teaspoon baking soda
    4 cups Kale chopped fine
    3 ounces extra firm tofu, rough chop
    1 1/2 ounces Parmesan cheese , grated fine (about 3/4 cup), plus extra for serving
    Ground black pepper


Good topped with croutons, or with a side of crackers.



1. Heat oilin large Dutch oven over medium-high heat. Add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.

2. Add remaining water and increase heat to medium-high. When mixture begins to simmer, stir in kale and cook until wilted, about 5 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

Great Stories from around the Web

Rate This Recipe