My father hates healthy food. Or at least, he THINKS he hates healthy food. Getting that man to eat a light, nutrient-dense meal is a challenge—but one that I readily accepted. And with this soup, I won! I was afraid the color might be a turnoff, but luckily it smelled great so he was willing to try it. To my great relief and surprise, he loved it. One small step for the ALOHA Recipe Center, one giant leap for Robert McCulloch.
If you are looking for something light, this recipe works just as well without the avocado. However, the added avocado makes for a heartier soup, as well as a more substanial meal.
Serves Four to Five
- 12 ounces of broccoli florets
- 4 large cloves of garlic, peeled
- 1 large yellow onion, peeled and cut into 1/4 inch thick pieces
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1 packet ALOHA Daily Good Greens
- 2 tablespoons olive oil
- 2 heaping handfuls of chopped kale leaves
- 4 cups of vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/2 lemon, juiced
- Optional: 1/2 ripe avocado
Preheat the oven to 425°F.
Place the broccoli, garlic, and onion on a baking sheet—drizzle with the oil and sprinkle the thyme and cayenne on top.
Roast until lightly browned, about 20 to 25 minutes. If the garlic begins to brown too quickly removed it from the pan sooner.
Toss veggies halfway through cooking.
While the broccoli is roasting, place the broth in a blender or food processor. Add the kale, lemon, salt, and avocado (if desired). Blend well.
Remove the veggies from the oven—carefully add them to the kale broth and purée until smooth and consistent.
Ladle the soup into bowls and garnish with kale, broccoli, and avocado if desired.