|Photo: For the Love of Food|
Remember when I said I'm not sure what kind of blog mission:closet will become? Well, it probably won't become a cooking blog, but I might post some recipes occasionally. I love to cook and I'm trying to do it more often, so maybe it will hold me accountable if I start to post the recipes after I make them. A few weeks ago, my friend Sherry made me a delicious broccoli and kale soup and I tried it myself the other day. It's so easy, so healthy, and so delicious.
Creamy Broccoli and Kale Soup
From For the Love of Food
1 Tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups vegetable stock
1 bunch broccoli, chopped (6 cups)
1/2 bunch kale, chopped (4 cups)
2 Tablespoons tahini
Coarse sea salt and freshly ground black pepper
1 lemon, cut into wedges
Heat oil in a medium pot over medium heat. Add the onion and garlic and sauté about 3 minutes. Add stock and bring to a boil. Add the broccoli and kale, turn heat to low, and let simmer for five minutes. Remove from heat and stir in tahini. Season with salt and pepper, if desired.
Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I allowed the soup to cool for a few minutes, removed the plastic plug from the lid of my blender, then blended small batches on medium speed while holding the lid down with a towel covering the hole. I'm going to invest in an immersion blender soon.)
Squeeze lemon wedge over soup. Serve hot.