Broccoli, Kale, and Sausage Soup

So, what’s new?  It’s been a bit wild in my world.  In a nutshell, I graduated from law school, studied for and took two bar exams, moved, and drove across the country.  Needless to say, it has been a time of madness.  However, one thing that I always return to is cooking.  After that cross country road trip, we were ready for some healthy homemade meals.  This may have been in part due to the fact that I did not turn down a tortilla chip (we have  a long standing relationship, ya know) or a dish of salsa one time on the trip (read more about the trip here).  Also, when you study for the bar exam, you may want to eat only nachos for every meal.   So, maybe a few veggies needed to be on the horizon.

I turned to my old favorites:

And then a few new ones:


Ok, it’s not much to look at.  I don’t know how one would photograph it to make it look appealing.  So ugly it’s cute.  Perhaps.  However, in keeping with my desire to pull back a little, especially with Thanksgiving around the corner, it has been the perfect meal.  Sometimes I have an apple with it and sometimes Nate and I split an avocado on the side.

Note: this makes a TON of soup.  I would cut the broccoli in half if you want less soup.  Of course it all depends on how your grocer packages the broccoli but I used the stem in this soup since it all gets pureed in the food processor.

Broccoli, Kale, and Sausage Soup

Adapted from Stacey London’s Broccoli, White Bean, and Sausage Soup

  • olive oil
  • 1 large onion, chopped
  • 5 carrots, peeled and chopped
  • 2 large heads of broccoli (florets chopped; stems peeled and chopped)
  • 5 cups chicken stock
  • 1 pound spicy chicken sausage, sliced
  • 1 bunch kale (cut into 1/2-inch ribbons)
  • salt and pepper, to taste
  • red pepper flakes, to taste


Place a heavy bottomed pot over medium-high heat. Add 2 to 3 tablespoons of olive oil and then toss in the onion. Season with salt and pepper and cook for 3 to 5 minutes, or until just translucent. Add the broccoli and again season with salt and pepper.

Pour the chicken stock over the broccoli and bring up to a boil and then reduce to a simmer. Cook for 8 to 10 minutes, or until the broccoli is fork tender.

Let cool slightly and then transfer, working in batches, to a blender. Cover the blender with a towel to ensure it doesn’t splatter, and puree until smooth. Taste and adjust seasoning.

Meanwhile, place another heavy bottomed pot over medium high heat and add 1 to 2 tablespoons of olive oil. Add the sausage and brown on all sides, about 8 to 10 minutes.

When almost completely browned, add the kale. Season with salt and pepper and cook for 3 to 4 minutes.

Pour the broccoli soup in the sausage and kale and stir to combine. Let cook for one to two more minutes to let the flavors meld. Taste and adjust the seasoning, then serve while hot.


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