Creamy Broccoli & Kale Soup

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Although Spring is on the way, it’s still cold enough for a bowl of soup. When you’re lacking in vegetables, smoothies and or soups are a great way to pack the punch in a small bowlful. This broccoli and kale soup is quick, easy and bursting with flavour. Try making this ahead of the week, for a nutritious lunch or dinner! 

Serves: 1-2 people | Time: 25-30 minutes | Level: Easy 


  • 1 tbsp olive oil
  • 1 tsp chilli flakes 
  • 1 garlic clove, minced 
  • 1x white onion 
  • 1x vegetable stock cube + 250ml just boiled water 
  • 200g broccoli florets (I also used the stalk to reduce waste) 
  • 100g kale (approx 2 large handfuls) 
  • 100ml plain yoghurt 
  • Salt & black pepper, to taste 


  1. Heat the oil in a saucepan, fry the garlic, onion and chilli flakes for 2-3 minutes or until soft. 
  2. Pour the vegetable stock into the pan and add the broccoli florets.
  3. Bring to the boil, reduce the heat and simmer gently for 8-10 minutes, until the broccoli is tender. Now add the kale, and cook for a further 2 minutes. 
  4. Season with salt and pepper, then transfer to a liquidiser/blender and whizz until smooth. Finish by adding the yoghurt, and blend for a further 10-12 seconds until everything is well combined. 

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