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