
Roasted Broccoli, Leek and Kale Soup 🥦
Is GREEN. Is GOOD. Just like this roasted broccoli, leek and kale soup🥦 For those of you who still haven't made up your minds about the taste of kale, this could be a good way to enjoy it. We have had a lot of great feedback from customers about this soup and of course we are only sharing it because we love it too👌🏻
I like to add a dollop of Procal Greek Yoghurt to the soup, as l do with many soups.
Thanks to Theo's wife Abbie, we now have another easy, yummy soup in our repertoire for the winter months.
Recipe and photo by Kelly Gibney
Makes 6 Servings
Ingredients
- 2 medium/large heads broccoli, cut into chunks (including the stalks)
- oil/ghee/coconut oil for roasting and sautéing
- 1 leek, white part sliced
- 4 garlic cloves, finely diced
- 9–10 stems kale, leaves separated from stem and roughly chopped
- 1 teaspoon fennel seeds
- 2 teaspoons dried or fresh chopped tarragon
- 1 x 400-gram tin of cannellini beans, drained of brine and rinsed well
- zest of 1 lemon
- 1½ litres vegetable or chicken stock
- sea salt and ground black pepper
Method
Link to the method here
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