Broccoli and kale soup with lemon creme fraiche
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.
- 10 mins preparation
- 30 mins cooking
- Serves 4
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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
- 1Preheat oven to 180°C.
- 2Rub 50 grams of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp.
- 3Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
- 4Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes.
- 5Add broccoli; simmer, covered, for 6 minutes or until vegetables are tender.
- 6Stir 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.
- 7Make lemon creme fraiche: combine creme fraiche and grated rind in a small bowl; season.
- 8Ladle 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.
