Broccoli & kale green soup

A filling soup perfect for an autumn or winter's day.

Ingredients

2 large Broccoli heads
2 large Kale handfuls
800g Cannellini beans (2 cans)
4 Garlic cloves, pealed and chopped
2 Onions roughly chopped
1tbsp Olive Oil
Salt to season
Black pepper to season

Method

If you are vegetarian/vegan then swap the chicken stock for vegetable stock.

  1. Heat the olive oil on a medium heat in a large saucepan. Add the onion and garlic and cook for 5-10 minutes until soft. Add the cumin, salt and pepper and stir through, heating for another minute or two
  2. Add the stock, broccoli, kale and cannellini beans and simmer for around 15 minutes
  3. Blend the soup with a hand blender (or in a food processor)
  4. Season to taste and enjoy!
This soup freezes well if you have any left over (or if you want to batch cook to save time at a later date).

Thank you to Clemmie at NALM Clinic for this recipe.

Clemmie Macpherson

I was diagnosed with ulcerative colitis in 1999 aged 9, had surgery to remove my colon in 2001 aged 11, lived with an ileostomy bag through my teenage years and had ileal pouch anal anastomosis (IPAA) construction and ileostomy reversal in 2009, aged 18.

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