Creamy Broccoli Soup

Autumn/winter can be a time where we drink less water and eat less veg let’s make sure you are getting your greens in, and enjoying them. Here’s a recipe that will help you manage weight, feel full and keep your energy levels up plus give you that warm ‘comfort food’ feeling that we crave for at this time of year.

Don’t knock it ‘till you try it either! It’s delicious!

Serves 4


The Veg:

  • 1 large bunch curly kale (stems removed + chopped)
  • 1/2 large leek (chopped)
  • 2 garlic cloves (chopped) or 1 tsp of lazy garlic
  • 1 whole head broccoli (chopped)
  • 1/2 head cauliflower (chopped)

Herbs + Spices:

  • 1/4tsp cayenne pepper
  • 1/2tsp ground cumin
  • 1/2tsp ground ginger
  • 1 small handful parsley (chop)
  • 1 kalo veg stock cube
  • Sea salt + ground black pepper


  • 300ml coconut milk (unsweetened)
  • 2tbsp olive oil


  1. Preheat the oven to 190°C
  2. Line a baking tray with baking paper
  3. Put half of the kale in a bowl, drizzle 1 tbsp oil. Toss, season with salt and pepper and place on the baking tray
  4. Bake in the oven for 5-7 minutes (turn halfway through cooking time)
  5. Heat 1tbsp oil in a large saucepan
  6. Add the leek (4-5 minutes cook time), stir occasionally
  7. Add the garlic, cumin, ginger, thyme and cayenne pepper (1 minute cook time)
  8. Add the broccoli, cauliflower and stock and bring to the boil
  9. Reduce heat to low and simmer, covered, (10 minutes cook time) stir occasionally
  10. Add parsley and remaining kale. Cook, covered, for a further 6-8 minutes
  11. Puree the soup with a hand-held blender
  12. Return to a medium-low heat and stir through 250ml of coconut milk
  13. Season with salt and pepper
  14. To serve add the crispy kale over the top