2 tbsp. extra virgin olive oil 1 tbsp. garlic, chopped 2 large handfuls kale 4 stalks celery, chopped 4 stalks broccoli chopped 8 cups vegetable broth ½ cup tahini 2 tsp sea salt
Saute garlic in olive oil in a large soup pot.
While garlic sautés, add half of the raw kale, celery, and broccoli to your high-speed blender (in that order). Use up to 4 cups of broth to help blend.
Pour the blended mixture into the pot with the sautéed garlic along with the remaining half of vegetables and broth.
Heat soup to a simmer and remain simmering for up to 5 minutes.
Remove from heat. Add tahini and sea salt. Stir well.
Serve & enjoy!
Coach's Kitchen Tip: If you want the soup to be extra creamy, you can re-blend the cooked soup prior to serving. Be careful to re-blend the hot soup in small batches so as not to scald yourself with an exploding blender of hot soup… Trust me… I learned this the hard way… ;-P
Nutrition Facts Amount per serving Calories 353
Total Fat 26.1g
Saturated Fat 4g
Total Carbohydrate 15.9g
Dietary Fiber 4.8g
Total Sugars 2.6g
Vitamin D 0mcg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Recipe analyzed by VeryWell