Creamy Garlic Broccoli Kale Rotini Soup

A great nourishing and healthy alternative, this soup boasts of it’s creaminess made from broccoli + kale, and comes rich in garlic flavor and loaded in nutrients. The addition of veggie rotini adds a beautiful tender texture to this bowl of goodness. The perfect family staple. All vegan and gluten-free.

Creamy Garlic Broccoli Kale Rotini Soup 

INGREDIENTS

• 1 (8 oz.) box Ancient Harvest Veggie Rotini (See Notes!)
• 1 large broccoli head, cut into small florets
• 2 medium carrots, peeled + diced
• 3 garlic cloves, minced
• 1 medium red onion, chopped
• 2 cups chopped kale, frozen or fresh
• 2 celery stalks, diced
• 1/2 cup full-fat coconut cream (I use Thai Kitchen)
• 3 cups vegetable broth (I use Pacific Foods)
• 1 tsp sea salt
• pinch of black pepper
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

INSTRUCTIONS

• Begin by cooking the veggie rotini al dente, according to packaging.
• Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
• Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
• Add the carrots, kale, broccoli, celery and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 10 minutes.
• Season and stir until well incorporated.
• Using a hand blender, blend everything until full smooth. **NOTE: if you don't have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
• Be sure to leave a few chunks of veggies in the soup for a nice texture. Add the cooked rotini and stir in to incorporate.
• Finally, stir in the coconut cream until creamy consistency is desired and let simmer for another 1-2 minutes. Remove from heat and serve immediately.
• Bon Appétit!

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