1 bunch kale, tough stems trimmed and leaves cut into ribbons
2 quarts low-sodium vegetable broth
Garnish options: sesame seeds, pickled ginger, or toasted nori
Melt the ghee over medium-high heat in a large Dutch oven or soup pot. Add the ginger and cook until fragrant, about 1 minute. Add the broccoli, kale, and vegetable broth, and bring to a boil.
Reduce the heat to maintain a simmer, cover, and cook until the broccoli is tender, 25 to 30 minutes. Remove from the heat and purée with an immersion blender until smooth, about 5 minutes. (Alternatively, purée in batches in a stand blender.) Serve immediately.