You’ll love the ease and simplicity of this green plant-powered soup!

I bet you have never made a soup in under 5 minutes? With the Vibe Blender System, you can make the healthiest soups on the planet without slaving over a pot on the stove. Don’t bother with chopping either – save your time and throw the ingredients into the jug virtually whole. The Vibe high-speed blades ensure that even the most fibrous parts of raw vegetables are broken down to a smooth, silky soupy puree. 

Making soup in the Vibe is an excellent way to get instant nourishment and gut-loving fibre from fresh vegetables. You avoid overheating and retain all the vital enzymatic goodness. Get the most out of your greens with this jug-to-bowl broccoli and kale soup recipe  – it’s rich, creamy (without cream), satisfying and insanely healthy!

The ‘Soup’ setting on the Vibe Blender System allows you to blend and heat soup up to 90°C / 194°F. The ingredients heat up with longer blending, and the soup will start to taste just like the creamy, stove-top soup you are familiar with. We stopped at 60°C / 140°F and enjoyed a steaming, warm bowl of creamy soup loaded with fibre and vitamins.

For ‘raw’ but warm, no-enzyme-lost broccoli and kale soup, switch it off before it reaches 47°C / 116° F. You can achieve dreamy creaminess (just like a smoothie) in less than a minute without heating the soup at all - so you can even enjoy it cold. Depending on the bitterness of your fresh greens the soup may taste sharp and astringent, however - just add a dash more maple syrup to round off the flavours.  

The creaminess of the soup is perfectly contrasted with a bit of crunch. We sprinkled a delicious nutty dukkha on top but below we have listed a host of other tasty options. For extra cream, and a richer soup, definitely add homemade yogurt – we have links to both plant-based and dairy below!

Note: Always use the Vibe Blender stainless steel jug when blending hot food.

WATCH JOE MAKE THE SOUP HERE

INGREDIENTS

2 cup good quality cold vegetable stock (or chicken)
8-10 large kale leaves roughly chopped (spinach may also be used)
1 small head of broccoli (cut into florets)
½ zucchini
1 spring onion stem
1 clove garlic
Large handful of fresh basil leaves (approx. 2 sprigs)
½ cup of cashews
1-2 tablespoons of maple syrup (or honey)
¼ teaspoon salt or more to taste

Tasty plant-based garnishes
Dukkha
Roasted hazelnuts or almonds
Seeds such as hemp, sunflower, pepitas
Balsamic seed mix
Kale chips
Croutons
Homemade almond yogurt
Homemade coconut and cashew yogurt
Homemade coconut yogurt

Creamy dairy options
Homemade yogurt
Homemade cultured cream or sour cream
Homemade Quark
Parmesan cheese grated

METHOD

1.   Pour the stock into the stainless-steel blender jug then add the kale leaves
2.   Secure the lid then blend on ‘smoothie’ mode for 20 seconds or until the leaves are pureed.
3.   Take the lid off and add all the remaining ingredients.
4.   Return the lid and blend on ‘soup’ mode for 2-4 minutes or until the soup has reached your desired temperature.
5.   Stop the machine, remove the lid and allow the steam to escape
6.   Pour the soup into bowls and garnish with the suggestions above or any other nutritional boost.

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