This broccoli and Tuscan kale puree was born because I had these vegetables at home and needed to make a hot dish for dinner. At first I thought I’d make a side dish and then I got the idea of preparing this soup… So in the end I made a puree: how delicious! It turned out very creamy thanks to the light cream cheese like Philadelphia and has a nice delicate flavor. And the color is beautiful, a nice green that I hope you can see in the photos. For this recipe you can use either light cow’s-milk cream cheese or, alternatively, you can now find vegan Philadelphia as well and both provide a good amount of protein. So just add some bread or, as I did, a few toasts cut into crouton-style cubes and dinner is served! The recipe is very simple — let’s see how I made it…

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Cooking time: 25 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Healthy
Seasonality: Autumn, Winter

Ingredients

21 oz broccoli
7 oz Tuscan kale (cavolo nero)
1 onion (or 2 shallots)
1 tbsp extra virgin olive oil
3 1/3 cups water (about)
2 tsp granular bouillon (or use vegetable broth directly)
3 oz light cream cheese (or vegan Philadelphia)
to taste salt and pepper
WW points per serving with light Philadelphia = 3 WW points
WW points per serving with vegan Philadelphia = 4 WW points

Steps

First, clean the vegetables well and remove the tough parts. I don’t throw away the broccoli stems: I remove the tough outer layer and keep the softer inner part. Cut the broccoli and Tuscan kale leaves into pieces and slice the onion.
Sauté the onion in one teaspoon of oil for a minute, then add the broccoli, the water and the granular bouillon (or directly the vegetable broth). Let cook for 5 minutes and then add the Tuscan kale and continue cooking for another 15 minutes.
When the vegetables are tender, turn off the heat and blend everything well with an immersion blender. Add the cream cheese and mix so it combines smoothly. If necessary, add salt and, if you like, pepper.
And here the broccoli and Tuscan kale puree is ready to be served — just add 1 teaspoon of good oil to each plate!
It’s truly delicious as is, but if you make croutons it’ll be even better. Just toast some slices of bread and then cut them into cubes. Please note: the Weight Watchers ProPoints for the croutons should be counted separately! I’m waiting for your comments…
Enjoy your meal everyone!
by Giovanna Buono