Slow-Cooked Broccoli and Kale Soup

Slow-Cooked Broccoli and Kale Soup


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A broccoli and kale puree is the base for this bright green soup, with chunks of zucchini, sugar snap peas, and corallini pasta stirred into the creamy puree. We suggest garnishing your soup with roasted squash seeds and fresh broccoli florets before serving.

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Time needed

15 min preparation + 3-4 hour cooking

Serving Size / Yield

4-6 servings


  • 1 Medium Onion, finely diced
  • 1 tsp. Minced Garlic
  • 4 C. Vegetable Stock
  • 6 C. Broccoli, finely chopped
  • 4 C. Kale, finely chopped
  • 2 Tbs. Toasted Sesame Seed Oil
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
  • 4 oz. Sugar Snap Peas
  • 1 Medium Zucchini, chopped
  • 8 oz. Corallini Pasta, uncooked

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Add the onion, garlic, vegetable stock, broccoli, kale, toasted sesame seed oil, salt, and pepper to a food processor or high-powered blender, and puree until smooth. Pour the broccoli-kale puree into the slow-cooker. Cook on low for 1-1 1/2 hours. Stir in the sugar snap peas and zucchini. Continue cooking for 2-3 hours or until vegetables are tender. Stir in the corallini pasta. Cook for 10 more minutes, or until pasta has softened.

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