Broccoli and Kale Soup

Make this creamy soup for lunch when on the Total 10 Rapid Weight-Loss Plan. In order to get the desired amount of protein, consider eating a chicken breast or fish as the base of the mail and serving the soup as a side. 

**Note: This is an approved recipe for the What to Eat When plan.

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2 tbsp extra-virgin olive oil
8 cups yeast-free, gluten-free vegetable broth
1 head broccoli, cut into florets
4 celery stalks
2 handfuls of kale
2 handfuls of spinach
2/3 cup tahini
2 tsp Celtic sea salt

1. Heat olive oil in a large pot. Add vegetable broth and bring to a boil.


2. Once boiling, add broccoli. Cover and simmer for 10 minutes or until bright green.


3. Add celery and kale, and cook for 4 minutes. Remove from heat.


4. Add spinach, tahini and sea salt, and stir. Let cool for at least 15 minutes, then transfer to a blender and blend until smooth.