Name: Broccoli and kale soup with lemon creme fraiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

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.

Serves 4

Prep

10M

Cook

30M

Total

40M

This broccoli and kale soup is a perfect winter warmer and filled with nutritious veggies. The addition of creme fraiche brings a gorgeous dash of indulgence.

Looking for other comforting meals? Try some of our favourite warming winter soups

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

Preheat oven to 180°C.

Rub 50 grams of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp.

Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.

Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes.

Add broccoli; simmer, covered, for 6 minutes or until vegetables are tender.

Stir 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.

Make lemon creme fraiche: combine creme fraiche and grated rind in a small bowl; season.

Ladle soup into bowls; top with creme fraiche mixture, kale chips and shredded rind.

Sebago is a white-fleshed potato. You can use any white all-purpose non-waxy potato such as yukon or inca gold 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.
Note

Woman's Weekly Food

Ingredients

Method

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