Ingredients:
- 2 tsp olive oil
- 1/2 medium onion, finely chopped (about 3/4 cup)
- 3 stalk celery, finely chopped
- 10 baby carrots
- 4 cups fresh broccoli, including stems, chopped
- 2 cups kale
- 2 cups low-sodium, fat-free chicken or vegetable broth
- 3 cups of almond milk (any milk will do)
- 3 springs rosemary
- 2 cloves garlic
- salt and pepper to taste
Preparation:
Heat oil on medium heat in a pot, Gently sauté garlic, onion and celery for 3-4 minutes, until onion is softened. Add kale, carotts and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
Allow soup to cool slightly, then transfer to a blender, I just used my hand held mixer and left it in the pot! Blend until smooth. Return soup to pot and heat gently until ready to serve.
