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Creamy Garlic Broccoli Kale Rotini Soup
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5 from 5 votes

Creamy Garlic Broccoli Kale Rotini Soup

This Creamy Garlic Broccoli Kale Rotini Soup is sure to keep you warm and comforted. A great nourishing and healthy alternative, this soup boasts of it's creaminess made from broccoli + kale, and comes rich in garlic flavor and loaded in nutrients. The addition of veggie rotini adds a beautiful tender texture to this bowl of goodness. The perfect family staple. All vegan and gluten-free.
Course Main Course
Keyword allergy-free, broccoli, carrots, classic, dairy-free, digestion, dinner, easy, fall recipe, food, garlic, gluten-free, healthy, healthy bowl, herbs, homemade, indulge, kale, lunch, natural, plant-based, recipe, rotini, savory, soup, vegan, veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 (8 oz.) box Ancient Harvest Veggie Rotini (See Notes!)
  • 1 large broccoli head, cut into small florets
  • 2 medium carrots, peeled + diced
  • 3 garlic cloves, minced
  • 1 medium red onion, chopped
  • 2 cups chopped kale, frozen or fresh
  • 2 celery stalks, diced
  • 1/2 cup full-fat coconut cream (I use Thai Kitchen)
  • 3 cups vegetable broth (I use Pacific Foods)
  • 1 tsp sea salt
  • pinch of black pepper
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Instructions

  • Begin by cooking the veggie rotini al dente, according to packaging.
  • Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
  • Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
  • Add the carrots, kale, broccoli, celery and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 10 minutes.
  • Season and stir until well incorporated.
  • Using a hand blender, blend everything until full smooth. **NOTE: if you don't have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
  • Be sure to leave a few chunks of veggies in the soup for a nice texture. Add the cooked rotini and stir in to incorporate.
  • Finally, stir in the coconut cream until creamy consistency is desired and let simmer for another 1-2 minutes. Remove from heat and serve immediately.
  • Bon Appétit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
KALE: If preferred, you can always substitute Kale with Spinach or Collard Greens.
PASTA: You can purchase the Veggie Rotini from Ancient Harvest.