Description
A warm and nutrient-dense soup packed with vibrant greens and 10 grams of protein per serving, perfect for meal prep and family dinners.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 1 leek (white part only), diced
- 1 medium fennel, chopped
- 2 celery stems, roughly chopped
- 5 garlic cloves, roughly minced
- 3/4 tsp all spice powder
- 3/4 tsp cumin powder
- 1 medium potato, peeled and cut into 1.5 cm cubes
- 1 head broccoli, florets (peel and chop stalk too)
- 2 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1.75 liters water
- 1 cup frozen peas
- 5 cups tightly packed kale leaves, roughly chopped
- 5 cups tightly packed baby spinach
- 3/4 cup thickened cream
- 2 tbsp sunflower seeds, toasted
- Cream and/or olive oil for drizzling
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, leek, celery, garlic, and fennel, cooking for 5 minutes until softened.
- Add all spice and cumin; cook for 1 minute.
- Stir in water, potatoes, broccoli, salt, and pepper. Bring to a simmer and cook for 7 minutes until broccoli is tender.
- Add frozen peas and simmer for 1 additional minute.
- Remove from heat, add kale and blend until mostly smooth. Add spinach and blend again until smooth.
- Stir in cream, ladle into bowls, drizzle with extra cream and/or olive oil, top with sunflower seeds, and serve.
Notes
For a chunkier texture, reserve some broccoli and potatoes before blending and add them back in afterward.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg