Green Goddess Vegan Broccoli Soup

• Vegan

• Produce

  • 1 head Broccoli
  • 2 cloves Garlic
  • 1 head Kale
  • 2 cups Kale
  • 1 Leek
  • 1 Yellow onion, small

• Refrigerated

  • 2 cups Non-dairy milk

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 3 tbsp Flour
  • 1/2 tsp Pepper
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Coconut oil
  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 Pumpkin seeds

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 400 F. Wash and chop kale, then dry thoroughly before tossing 2 cups of it with 1-2 tsp olive oil, massaging oil into leaves and seasoning with salt before spreading onto a parchment-lined baking sheet. Set aside for now.
• Trim and wash broccoli, then cut into florets. Melt 2 tbsp coconut oil in a large pot on med-high heat. Saute onions, leek and garlic.
• Add broccoli and vegetable broth, bringing to a boil then simmering for 2 min until broccoli is tender.
• Remove from heat, and stir in 2 cups of chopped kale, letting cool for about 15 min before pureeing vegetables in a blender (I used my Vitamix for this one!)
• While waiting for the veggies to cool, you can make your kale chips! Bake them in the preheated oven for 7-8 min, checking and flipping them every couple minutes so they dont burn. When theyre crispy, remove them from the oven and set aside to top your soup with.
• Heat remaining 2 tbsp coconut oil in the large pot on med-high heat. Whisk in flour, then gradually add your non-dairy milk, salt and pepper, stirring til thickened. Stir in vegetable puree and serve with pumpkin seeds and kale chips!