Directions:
- Heat the oil in a large pot over medium heat. Once hot, add in the fennel, onion, celery, and garlic and sauté for 5 minutes or until the veggies begin to soften. Add in the cumin and salt and cook for 2 more minutes.
- Stir in the broth, potatoes, and broccoli and cook for 8 minutes or until the potatoes are fork tender.
- Mix in the parley, basil, and kale, and push down so the greens are covered in the liquid. Stir and cook for a few more minutes or until the greens are wilted.
- Using an immersion blender or blender, blend the soup until it’s creamy and smooth. I find that using a regular blender works best.
- Stir in the cream and season to taste with salt and pepper. ENJOY!
Recipe by Food with Feeling.