Cindy’s Broccoli Kale Potato Soup

From the moment that she began describing her Cindy’s Broccoli Kale Potato Soup I was captivated. Cindy is a client who was describing a soup that she had made. My mouth watered immediately and I started asking her questions about this soup.

I couldn’t stop thinking about it  – so I asked if she would be willing to share her recipe. She kindly and generously responded with this recipe and her permission to share it with you. This is a soup that will make you strong, vibrant, and healthy!

While it would be a great soup at any time of the year, it’s green color makes it perfect for the Holidays. I can’t wait to make it for our family as a pre/post Christmas meal.

If you have a favorite plant-based dish that you are willing to share, please email it to me and I will post it on a Recipe Friday.

Cindy’s Broccoli Kale Potato Soup is the latest edition to the Slender For Life™ Recipe Library.

Cindy’s Broccoli Kale Potato Soup

The Slender For Life™ Recipe Library has access to more than 45,000 free scrumptious recipes just waiting for you!

Cindy’s Broccoli Kale Potato Soup

From Cindy’s kitchen:


  • Low Sodium Vegetable Broth (four cups)
  • Water (two cups)
  • Yellow Onion (diced)
  • Olive Oil (one tablespoon)
  • Garlic (four cloves, peeled and smashed)
  • Broccoli (two large bunches, including stems)
  • Yellow Potatoes (three large, peeled)
  • Kale (four cups, shredded, with no woody stems)
  • Seasoning (three tablespoons Trader Joe’s 21 Seasoning Salute or similar spice mix)
  1. Steps:
    Sauté the diced onion and smashed garlic cloves in olive oil. When softened, add the shredded kale. Continue to sauté until kale is wilted.
  2. Heat vegetable broth in large soup pot. Chop the broccoli stems (not florets or tops) and peeled potatoes into chunks and add to the soup pot. Add the sautéed onion, garlic, and kale to soup pot. Add Trader Joe’s 21 Seasoning Salute and two cups water and stir to mix thoroughly. Bring to a boil and simmer for ten minutes (until broccoli and potatoes are tender).
  3. While soup is simmering, chop broccoli florets into small, bite-size chunks.
  4. Puree contents of soup pot using a blender or mixer. Return puréed soup to pot. Add the broccoli florets and simmer for ten more minutes, stirring occasionally. Add salt & pepper to taste. The starch in the potatoes should thicken the soup slowly.
  5. Serve immediately in soup bowls or mugs. Add five garlic croutons as garnish, or sprinkle with one tablespoon of plant-based Parmesan cheese.

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