- 2 tbsp extra virgin olive oil
- 1 tbsp garlic, chopped
- 2 large handfuls kale
- 4 stalks celery, chopped
- 4 stalks broccoli chopped
- 8 cups broth
- ½ cup tahini
- 2 tsp sea salt
Sautee garlic in olive oil in a large soup pot. At the same time do steps #2 and #3.
Add half of the raw kale, celery, and broccoli to your high-speed blender (in that order). Cover with up to 4 cups of broth and blend.
Pour soup into the pot with the sauteed garlic. Do the same for the other half of the veggies and broth. Heat soup and simmer for up to 5 minutes.
Remove from heat. Add tahini and sea salt. Stir well.
Tip: If you want the soup to be extra creamy, you can re-blend after it's heated.
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