Green Vegetable Soup
A vibrant, healthy soup packed with kale and garlic, finished with a swirl of butter and topped with cherry tomatoes and fresh herbs. Served with crusty whole grain bread for a satisfying meal.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 3 cloves garlic
- 6 cups kale
- 4 cups vegetable broth
- 1 tbsp butter
- 1 cup cherry tomatoes
- ¼ cup fresh parsley
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.
- 2
Add 3 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.
- 3
Add 6 cups chopped kale and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until kale is tender, about 10 minutes.
- 4
Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend in batches in a stand blender.
- 5
Stir in 1 tbsp butter until melted. Season with salt and pepper to taste.
- 6
Ladle soup into bowls. Top with halved cherry tomatoes and chopped parsley. Serve with whole grain bread.
Tools you’ll need
- Large pot
- Immersion blender or stand blender
- Knife and cutting board
- Measuring cups and spoons
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