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Roasted Broccoli, Leek and Kale Soup 🥦

Roasted Broccoli, Leek and Kale Soup 🥦

 

🥦It’s easy bein’ green these days 🐸 If only Kermit frog lived to hear these words. This broccoli and kale soup is as green as it gets, and we all love it. It serves about 4-5 people in my family as a main.

Ingredients

  • 3 medium/large heads broccoli, cut into chunks (including trimmed stalks)
  • Extra virgin olive oil for roasting and sautéing 
  • 1 leek, white part chopped
  • 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, or more
  • sea salt and ground black pepper
  • pumpkin seeds, toasted

Method

  • Preheat oven to 180˚C.
  • Toss broccoli with a couple of tablespoons of oil and roast for 30–35 minutes until tender and the tips are browned and crisp.
  • Heat a generous amount of oil in a large saucepan over a medium heat. Add the leek and garlic. Cook for 3–4 minutes until softened but not browned.
  •  Add the kale, fennel seeds and dried tarragon. Cook for 5 minutes until leaves have softened.
  •  Add the broccoli, beans, lemon zest and stock. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
  • Puree until smooth using a blender. You may need to add more stock or hot water to make it to the consistency you like. This will vary depending on the amount of vegetables you use.
  • Season to taste with sea salt and ground black pepper. 
  • Divide soup between bowls. Garnish with a drizzle of olive oil and  pumpkin seeds.
  • You can also add a dollop of authentic Greek yoghurt , like Procal (not the sweet one!)

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