Serves 4
Two of the most nutritious green vegetables—one cruciferous, one leafy—come together in this superfood soup!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
In a large pot, heat the olive oil over medium heat. Add the leeks and garlic and cook, stirring frequently, until the leeks are softened, 3 to 5 minutes.
Stir in the broccoli, kale, salt, pepper flakes, and broth. Bring to a boil. Reduce the heat to low. Cover and simmer, stirring occasionally, until the broccoli is tender, about 10 minutes. Add 1 cup of the coconut milk and cook until heated through, about 1 minute.
Carefully transfer the soup to a blender, in batches if necessary, and let cool briefly; pulse a few times, then blend until smooth and return to the pot. (Or use an immersion blender and blend directly in the pot.) Top servings of the soup with a swirl of the remaining coconut milk.
TIP A delicious protein to serve with this creamy soup is herbes de Provence steaks: Preheat the grill to medium (375°F to 400°F). Brush 4 (1-inch-thick) boneless ribeye steaks with 1 tablespoon extra-virgin olive oil. In a small bowl, combine 1 tablespoon herbes de Provence (crushed) and ½ teaspoon each salt and black pepper. Sprinkle the seasoning over both sides of the steaks and rub in with your fingers. Grill the steaks over direct heat, turning once, 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F). Remove the steaks from the grill and let stand, covered, for 5 minutes.