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Sometimes, it’s so hard to get enough vegetables, isn’t it? When I’m on the Whole30, I find it easy to get enough protein and healthy fats (avocado alllllll day, everrrryday, am I right?) but struggle to get in enough veggies, especially when the thought of eating one more salad makes me want to run and hide. My solution is this Broccoli and Kale Green Soup – it’s simple and easy and gives me a veggie boost when my meals are lacking.
There’s something about the simplicity of this soup that makes me crave it. It’s such a clean flavour that it makes me feel good and healthy eating it. Ingredients matter in making simple food. Normally, I’d say it’s totally fine to substitute onions for leeks but not in this case. I mean, you CAN, but I wouldn’t because then you’d be missing that sweet, gentle oniony flavour that only leeks can bring. And you wouldn’t want that, would you? I don’t want that for you. You deserve the best.
Making this soup is a breeze and it keeps well in the fridge. I make it once a week and eat small bowls of it as a side-dish. If you’re the kind of soup eater that likes toppings or you’re having guests you’d like to impress with your soup style – cilantro, pumpkin seeds and a lime wedge are a nice touch.