Dinner ideas

Broccoli and kale soup with lemon creme fraiche

Get your nutritious vegies while you warm your body and soul.
vegetable soup recipes

This healthy & warming broccoli and kale soup recipe with lemon creme fraiche is great for a quick dinner idea that taste amazing & is low in calories.

Get your serve of nutritious vegies while you warm your body and soul with this comforting soup recipe from The Australian Women’s Weekly’s *Food For The Soul’ cookbook.

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Broccoli and kale soup
Lemon creme fraiche


1.Preheat oven to 180°C.
2.Rub 50 grams of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp.
3.Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
4.Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes.
5.Add broccoli; simmer, covered, for 6 minutes or until vegetables are tender.
6.Stir in remaining kale and parsley; cook for a further 1 minute or until just wilted. Remove soup from heat. Using a stick blender, carefully blend the soup until smooth. Season to taste.
7.Make lemon creme fraiche: combine creme fraiche and grated rind in a small bowl; season.
8.Ladle soup into bowls; top with creme fraiche mixture, kale chips and shredded rind.

Sebago is a white-fleshed potato. You can use any white all-purpose non-waxy potato for this recipe. You can use chicken stock in place of vegetable stock, if you like. If using a jug blender or food processor to blend soup, stand it for 10 minutes to cool slightly before blending. The heat build-up can cause the lid to blow off. The soup, without creme fraiche, can be frozen for up to 3 months.


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