Creamy Broccoli & Kale Soup

Our bodies are really good at telling us when we need to slow down.  It seems to me that our minds that are the problem... always thinking about what's next, planning our to-do list, or scheming about some big project.  

This week my body has been telling me that it's time to slooow down.  I've definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs.  My body wants more sleep, more time for relaxing, and a really good dinner.  What does your body want?

Regardless of what you think your body needs right now, I think your body needs this soup.  This soup is light, delicious, and surprisingly satisfying.  After blending it turns into a sweet, mellow soup that tastes like the freshest flavors of early spring in a bowl. (Don't worry. I know it's still winter. A girl can hope though.)

It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice.  Maybe even a few herbs or watercress if you're feeling fancy.  I would also highly recommend eating it while curled up on your couch in a fuzzy blanket reading a good book.  At least, that's what my body wants.  

Creamy Broccoli and Kale Soup

Serves 4

Adapted from Whole Living Magazine

1 Tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

4 cups vegetable stock

1 bunch broccoli, chopped (6 cups)

1/2 bunch kale, chopped (4 cups)

2 Tablespoons tahini

Coarse sea salt and freshly ground black pepper

1 lemon, cut into wedges

Heat oil in a medium pot over medium heat.  Add the onion and garlic and sauté about 3 minutes.  Add stock and bring to a boil.  Add the broccoli and kale, turn heat to low, and let simmer for five minutes.  Remove from heat and stir in tahini.  Season with salt and pepper, if desired.  

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  

Squeeze lemon wedge over soup.  Serve hot.