Soups and stews · 20 min
Broccoli-Cheese Soup with Honey Mustard Kale & Apple Salad
- 20 min
- 2–6 servings
- 624 kcal / serving
A creamy broccoli-cheese soup pairs with a crisp kale and apple salad for a light weeknight pairing. The soup offers smooth, comforting texture while the salad brings a fresh, tangy balance from honey mustard and apples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (18 oz) bagbroccoli florets
- 16 fl ozchicken or vegetable broth
- 1Gala apple
- 4 fl ozheavy whipping cream
- 45 mlhoney mustard dressing
- ½ bunchkale
- ½ (10 oz) bagshredded carrots
- ⅔ cupshredded cheese, Mexican blend
- Gala apples
From the pantry: black pepper, garlic powder, salt
Cookware
chef's knife · colander · cutting board · hand or regular blender · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- 1Gala apple
- ½ bunchkale
- ½ (10 oz) bagshredded carrots
- Gala apples
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- ⅔ cupshredded cheese, Mexican blend
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
Sauces, oils & condiments
- 45 mlhoney mustard dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| Gala apple | 1 | ||
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| honey mustard dressing | 45 ml | 90 ml | 135 ml |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| shredded cheese, Mexican blend | ⅔ cup | 1 ⅓ cups | 2 cups |
| Gala apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring the broth to a boil in a medium saucepan over medium-high heat.
- When the broth is bubbling, stir in the broccoli, carrots, cream, and spices, then simmer on low until the broccoli is tender, about 10–15 minutes.
- Wash and dry the kale, slice the stems away, and chop or tear the leaves into bite-sized pieces. In a bowl, combine kale and dressing and massage with your hands until the kale wilts, about 1–2 minutes.
- Quarter and small-dice the apples, then add them to the kale and toss to combine; set the salad aside.
- Using a hand blender, blend the broccoli mixture until smooth; if using a regular blender, blend in batches and return to the pan.
- Stir in most of the cheese, reserving a small handful for garnish, and cook briefly until melted and well incorporated, 1–2 minutes. Remove from heat.
- Ladle the soup into bowls and top with the reserved cheese. Serve with the salad on the side.
Two tips
- Prep the kale and apples ahead for quicker assembly at mealtime.
- If you don’t have honey mustard dressing, use a simple vinaigrette; leftovers can be stored to freshen salads later.
Nutrition per serving
- Calories
- 624 kcal
- Protein
- 21 g
- Carbs
- 43 g
- Fat
- 44 g
- Fiber
- 8 g
- Sodium
- 548 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.