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.
- 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
- 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!)