Broccoli, Kale & Almond Soup

Updated: Oct 26, 2018

Another autumn/winter warmer here; a great green boost with a nutty undertone for a cold day. With a balance of nutritional greens and healthy oils and carbs, this is sure to fend off any colds or coughs you might have coming on!

Serves 5

Takes 25 minutes (10 prep, 25) cook


1 tbsp of olive oil

1 tsp of chilli oil (optional)

2 tsp of salt

2 tsp of pepper

4 cloves of garlic

1 large leek

1 head of broccoli

500ml of boiling water

4 large leaves of curly kale

1 tbsp of powdered vegetable stock

1 tsp of ground nutmeg

1 tbsp of soy sauce

1 handful of almonds


Crush and chop the garlic and set it to fry with the olive and chill oil, salt & pepper in a large cast iron pan (or large saucepan - I use cast iron as it retains heat at a low temperature) on medium heat.


Top and tail the leek, slice it down lengthways and roughly chop it up, roughly cube the broccoli, making the stem into smaller pieces and cut up the kale and add all three to the garlic and stir in.


Add 100ml of the boiling water, and the put the lid on, allowing the mix to steam for 10 minutes.


In a different saucepan, lightly toast the almonds, until well browned, then take them off the heat so they can cool slightly.


Add the rest of the boiling water, the powdered vegetable stock, the ground nutmeg and the soy sauce to the cast iron pan and stir them in. Cook on a high heat for 10 minutes.


When the almonds have cooled, blend them up (or chop them) until they are roughly chopped. Set aside a couple of teaspoons for garnishing, and add the rest to the pan with the soup.


Remove the soup from heat and, using a hand held blender, carefully to avoid splashes, blend up the soup as smooth as you can.


Serve the soup with a side of toasted rye or sourdough and garnish each bowl with a teaspoon of the chopped toasted almonds.


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