Broccoli and Kale Soup

Yield: 2 servings
Calories: 216
Theme: Lunch
Broccoli and Kale Soup

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. 


**Note: This is an approved recipe for the What to Eat When plan.


  • 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


1. Heat olive oil in a large pot. Add vegetable broth and bring to a boil.


2. Once boiling, add broccoli. Cover and simmer for 10 minutes or until bright green.


3. Add celery and kale, and cook for 4 minutes. Remove from heat.


4. Add spinach, tahini and sea salt, and stir. Let cool for at least 15 minutes, then transfer to a blender and blend until smooth.

Watch The Video

This recipe was recently featured in Why You Don’t Have to Be Gluten-Free Forever.

Your Video is Loading