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Brocolli, Kale & Chia Soup

Brocolli soup with beetroot tapendade 2

Broccoli, kale & Chia soup served with Beetroot Tapenade on rye bread

Broccoli is a fantastic vegetable to include in your healthy diet. It belongs in the same group (cruciferous vegetables) as kale, cauliflower, Brussels sprouts, bok choy & cabbage. Broccoli, & other veg in this group are most famous for their possible ability to prevent  cancer, especially that of the stomach & intestines. Why? Broccoli is packed with not just one, but THREE cancer fighting phytochemicals.

In addition, it contains nutrients; fibre, vitamin A and C, potassium, magnesium & iron. Broccoli may also help reduce blood pressure, cardiovascular disease and diabetes.

So what better way of eating lots of broccoli but in a soup.

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To oomph up its nutritional content, I have also added kale & used milled chia seeds to help thicken the soup, along with a potato.

Brocolli soup 2


Coconut oil

1 onion, diced

2 garlic cloves

1 Celery stick

1 large potato, peeled & diced

8 cups of broccoli (about 550g), cut into small florets

100g Kale

1 leek, sliced

3 tbp ground chia seeds

2 cups milk (plant-based milk works fine)

500ml Vegetable stock

Pinch of nutmeg

Parmesan to serve


Serves: 4

Preparation: 15 mins

Cooking time: 30 mins

Melt coconut oil in a deep bottomed pan & brown the onions, leek, celery and garlic. Approximately 5-10 mins.

Add the stock & bring to the boil.

Add the potato and boil for 10 mins before adding the broccoli & kale. Boil for another 10 mins.

Whizz til smooth using a blender.

Stir in ground chia seeds. Spinkle in nutmeg.

Season with salt & pepper.

Brocolli soup

I love serving mine with freshly grated parmesan & with beetroot tapenade (recipe also available) on rye bread-the sweet earthiness of the beetroot dip compliments the herbaceous flavour of the soup.

To add an extra nutrient boost, sprinkle ground flaxseeds on top.

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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