Broccoli Kale Soup [Low FODMAP option]

Oh heyyyyy. Are you surprised? Another soup recipe is here! I’ve been souping it up lately and quite frankly, can’t get enough. I already have my eyes set on the next soup that I’m going to make — hint, it’s got a greek flare to it! But back to the soup at hand. It’s hard to not get in my tried and true vitamix soup rut — my typical carrot, broccoli, zucchini blend. It’s creamy from the carrots, green enough to feel like I don’t need a salad or extra green topping (though sometimes I do that anyway), and has a nice mind flavor with just enough thickness. That said, I needed to break out of the rut. So enter broccoli kale soup. This soup was good, but it really came to life when I ate it as leftovers the following day with a hefty sprinkling of nutritional yeast and some ACV. It made it like a cheesy broccoli soup, not that i’ve actually eaten that, but it’s what I would imagine it to taste like.

Have you been feeling soup like I have? Would love to hear your go-to’s. The options are truly endless and I can never get enough inspo. So on to the recipe now, yes?

Ingredients // Pantry items:

  • 2 tablespoons olive oil

  • 1 head of broccoli (tops only if Low FODMAP)

  • 1/2 yellow onion (omit if Low FODMAP)

  • 1 leek (dark greens only if Low FODMAP)

  • 2 garlic cloves (omit if Low FODMAP)

  • 4 cups bone broth

  • 1 bunch of kale, de-stemmed and chopped

  • Salt and pepper

  • Toppings: red pepper flakes, fresh squeezed lemon juice, nutritional yeast (definitely do this…lots of this), poached chicken thighs (optional topper for extra protein — quinoa would also be great)


  • Trim and cut broccoli into florets (and discard stems all together if Low FODMAP)

  • Heat olive oil in large, heavy pot on medium-high heat

  • Add onion, leeks, and garlic, and cook until soft (but not browned) - about 8 mins

  • Stir in broccoli with a big pinch of salt, cook until tender (approx 5 minutes)

  • Then, pour in bone broth and turn up the heat. Once it’s at a boil, lower heat, cover, and let simmer for about 15-20 mins - until everything has completely softened together

  • Add chopped kale, stir and let cook until softened (approx 3 minutes)

  • Transfer soup and puree in a high speed blender, then return to pot

  • Poach some chicken thighs or cook up some quinoa — optional

  • Serve soup with fresh cracked pepper, chili flakes, lemon juice or ACV, lots of nutritional yeast, parsley, and your protein of choice!

Enjoy! XO