Move over juicing! This soup has lots of fiber and vitamins and is loaded with vegetable power. I created this soup with the intent to use some of the kale and broccoli greens I preserved last fall that have been in my freezer this winter. It’s been a favorite around our house, and with a nice loaf of bread and salad it becomes a meal.
Brassica Soup
Notes
Substitute whole milk for canned coconut milk.
Drizzle with garlic infused olive oil, garnish with Parmesan cheese, or stir in some Sriracha for some kick!
Ingredients
- 2 Tbsp coconut oil
- 2 Tbsp butter, salted
- 1 Tbsp flour
- 3 cups whole milk
- 3 cups chicken or vegetable stock
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 2 carrots diced
- 1 lb bag of frozen broccoli or 2 medium fresh heads, chopped roughly with stems
- 2 cups rough chopped still frozen kale, broccoli leaves, other greens or 4 cups of loosely packed chopped fresh kale
- 2 Tbsp Tikka Masala seasoning mix, "Indian Essentials" brand from Costco
- Salt and Pepper to taste
Instructions
- Saute onion, garlic, Tikka Masala seasoning, celery and carrot in coconut oil until onion is translucent. Add stock, broccoli, and other greens.
- Set on medium high simmer.
- Heat butter in medium saucepan, once melted add flour and stir. Cook roux for 1-2 minutes on medium-low until flour gives off a "cooked" aroma.
- Gradually stir in milk while whisking until smooth and thick
- Add milk mixture to the stock, stirring to incorporate.
- Season to taste and let simmer until vegetables are tender- about 20 minutes.
- At this point, blend with immersion blender or counter top blender to desired consistency (be careful, it's hot!).
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.