The leaves are changing colours, the air is cooler…it is officially autumn which means it’s soup season! Not only is soup a terrific way to use up your fresh vegetables but it is the perfect meal to prepare ahead of time. You can bring some in a thermos for lunch or reheat for dinner.
Two of my favourite vegetables, that are in season, are broccoli and kale. They are two mean and green power machines that I love to make soup with. My recipe for Broccoli Kale Cream Soup will warm your soul and satisfy your tummy on that perfect autumn day.
Ingredients
- 1 ½ heads broccoli, chopped into bite-size pieces
- 1 bunch kale, chopped
- 4 celery stalks, chopped
- 2 onions, chopped
- 3 cups (750 mL) water
- 4 cloves garlic, minced
- 1 tbsp (15 mL) cocnut oil
- 6 cups (1.5 L) hemp milk
- ½ tsp (2 mL) Himalayan crystal salt
- Pinch ground black pepper
Directions
- In a blender, blend half of the chopped vegetables with the water.
- In a large saucepan, bring the blended mix to a quick boil, and then reduce heat to simmer.
- Add all the remaining ingredients except the kale to the saucepan and simmer covered over low heat for 30 minutes.
- Once the soup has cooked, add the remaining chopped kale and serve immediately.
- This soup will keep in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 months.
Power of Food Tip: Serve each bowl of soup with a sprinkle of hemp seeds for a full-spectrum nutritional boost. Oh yeah!
Author at Power of Food
Adam Hart is the bestselling author of The Power of Food which shares the secrets of achieving optimal health through living, plant-based foods. Highly sought after speaker and champion of intention-based living, Adam shares how to awaken an abundance of energy and vitality without giving up your favourite foods. Visit him online to take his newest "7 Day Gluten-Free Challenge."
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