Creamy Broccoli Kale Soup Recipe

Prepare the veggies: (about 10 minutes)

I used one bunch of fresh broccoli and prepared by cutting off the flowers then dicing the stock and stems. Dice up the onion, poblano, celery and broccoli stalk and stems so they will saute quickly. The carrots can just be diced. Wash the potatoes well but leave the skin on for the extra vitamins and dice. The ginger root needs to be peeled then finely minced. Chop the kale into bit size pieces.

Saute the veggies: (about 10 minutes)

Heat up butter in a large soup pot and saute the onion, garlic, poblano, celery, and broccoli stalk and stems. Press in the garlic cloves and toss well on medium high heat. You want the veggies to soften but not scorch. If you need a little something to prevent burning just add a tiny bit of water.

Stew the Veggies:

Pour the chicken broth and orange juice over the sauteed veggies. Add the chili paste, chopped carrot, diced potatoes, kale and ginger. Stir well. Mix the dried milk with the water and spices then pour into the pot and mix again.

Cover the pot to bring to a good boil for about 10 minutes.

Remove the lid, give it a good stirring reduce heat and let simmer for about 30 minutes until the potato and carrots are well softened.

Finish it off:

Use your blender to puree the soup. Fill the blender only to half and make sure to cover. BE CAREFUL ITS HOT!!

As you puree each batch return it to a pot and let the puree simmer another 15 minutes.