Recipe

Broccoli and kale soup with lemon creme fraiche

Get your nutritious vegies while you warm your body and soul.

Aug 05, 2020 1:59am
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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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.

Ingredients

Broccoli and kale soup
  • 200 gram kale leaves, stems removed, chopped coarsely
  • 1 1/2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 3 clove garlic, chopped finely
  • 1.5 litre (6 cups) good-quality vegetable stock
  • 650 gram sebago potatoes, chopped
  • 450 gram broccoli, cut into florets, stems sliced thinly
  • 1 cup loosely packed fresh flat-leaf parsley leaves
Lemon creme fraiche
  • 1 cup (240g) creme fraiche
  • 1 tablespoon finely grated lemon rind
  • shredded lemon rind, to serve

Method

Broccoli and kale soup with 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.

Notes

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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