Broccoli and Kale Soup

Yield: 2 servings
Calories: 216
Theme: Lunch
Rating:  This recipe has not been rated
SAVE PRINT

Make this creamy soup for lunch when on the Total 10 Rapid Weight-Loss Plan. In order to get the desired amount of protein, consider eating a chicken breast or fish as the base of the mail and serving the soup as a side. 

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 8 cups yeast-free, gluten-free vegetable broth
  • 1 head broccoli, cut into florets
  • 4 celery stalks
  • 2 handfuls of kale
  • 2 handfuls of spinach
  • 2/3 cup tahini
  • 2 tsp Celtic sea salt

Directions

Heat olive oil in a large pot. Add vegetable broth and bring to a boil. Once boiling, add broccoli. Cover and simmer for 10 minutes or until bright green. Add celery and kale, and cook for 4 minutes. Remove from heat. Add spinach, tahini and sea salt, and stir. Let cool for at least 15 minutes, then transfer to a blender and blend until smooth.

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