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Lemon Kale Broccoli Soup

  • February 19, 2017
  • By Happy

Spring is in the air – which is a strange thing to find yourself saying in the middle of February in the Midwest – but it’s been 60 degrees and sunny for 3 days, and it seems the whole neighborhood has spring fever.  The park across the street from my apartment has been full of people for the past couple of days, and it’s been lovely to have the windows open most of the day again.

Last week, when we were still having typical Midwest winter weather (grey, cold, cloudy, and thoroughly depressing), I’d done my grocery shopping for this week with my friend Kennedy’s amazing Broccoli + Kale Detox Soup in mind.  (It’s become one of my all-time favorite soups, and you must try it sometime.) But this morning, with the sun warming the house – and some super-cute Meyer lemons hanging out in the fridge, just begging to be used for something – I decided to take Kennedy’s original recipe and give it a bit of a  summery twist.

Lemon Kale Broccoli Soup


  • 3 cups broccoli, chopped
  • 3 cups kale, chopped well
  • 1/2 purple onion, diced
  • 1/3 white onion, diced
  • 4 cloves garlic, sliced
  • 2 small Meyer lemons
  • 1 tsp parsley
  • 2 tsp oregano
  • 1 tsp dill
  • 1 tsp black pepper


  1. Fill a large soup pot about 1/2 way with filtered water.
  2. Add 3 cups of chopped broccoli; bring to a boil over high heat.
  3. While the water is warming, chop the onions & garlic, and sauté in 1 tbsp of coconut or olive oil until the white onions are semi-translucent and the garlic begins to brown.
  4. Add onions and garlic to the soup pot, and reduce heat to low.
  5. Chop kale, and add it to the soup; adjust heat to ensure soup is simmering, but no longer boiling.
  6. Slice both lemons in half, remove the seeds, and squeeze the juices into the soup.
  7. Add parsley, oregano, dill, and pepper.
  8. Stir, and continue simmering for about 5 minutes.
  9. Serve with sunflower seeds and/or parmesan cheese sprinkled on top.

What I Love About This Recipe:

  • It’s really efficient: you can start cooking it while you’re prepping the rest of the ingredients. Total prep & cooking time: about 30 minutes.
  • Not only is it quick and easy to make, but it’s also healthy!


  • To add a bit more color and a variety of tastes, try using multiple kinds of kale – I used both Curly Kale and Lacianto Kale.
  • Adding a lot of cheese can change the whole texture and flavor of the soup – I love cheese, so I highly advise loading this soup with parmesan and letting it melt in!  (Granted, this probably makes it a little less healthy – but oh my goodness… yum.)


By Happy, February 19, 2017
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1 Comment
  • Kennedy McMann
    February 20, 2017

    You are INCREDIBLE! I’m so touched you tried the recipe and then used it as a springboard to make something that sounds super delicious–I’ll definitely be giving this version a go. Again, I’m so so touched. Much love.

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Meet Happy

Thanks for visiting!

Simple Felicity is, at its heart, a blog based on the unshakeable belief that happiness really isn't all that complicated. Sometimes finding it can be - but happiness itself is pretty simple, and it's often found in the simplest of things: good food, good books, and good company. So those are the things I write about, along with a few other things that really matter to me, including faith and feminism.

A bit about me: My name is Happy. I have an amazing talent for misplacing my keys, a deep appreciation for whomever looked at the coffee bean and thought, "Hey, I wonder what would happen if I roasted this?", and road trips to Michigan are pretty much my favorite.

Contact me anytime at simplefelicity7 (at) gmail (dot) com! I'd love to hear from you.

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