Broccoli Kale Soup

This delicious soup doubles up on green leafy veggies for an extra dose of brain-boosting antioxidants.
Serves 2-4

Don't skip the carrot—it adds a bit of sweetness to the soup.

Ingredients: 
  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • 1 carrot, peeled and grated
  • 2 cloves garlic, chopped
  • 5 cups chicken stock or vegetable stock
  • 2 cups broccoli florets
  • 1 small bunch kale, leaves stripped off stalk
  • 1 cup nonfat or lowfat milk or plain yogurt
Preparation: 
  • Heat olive oil in soup pot over medium heat. Add onions and carrots and cook 4-5 minutes, until fragrant and just starting to brown.
  • Add garlic and cook 30 seconds.
  • Add broccoli and stock to pot and cook 7 minutes. Add kale and cook for 3 more minutes.
  • Remove from heat and puree with a hand blender or in batches in a regular blender.
  • Stir in milk and reheat to a simmer (do not boil). Serve immediately with crusty bread.