Packed with nutritious veggies, this soup recipe from The Australian Women’s Weekly Food is so tasty and so good for you.
You’ll love how vibrant it is too! In such a bold, green shade, it’s sure to bring an exciting splash of colour to the dinner table.
To add that little something extra, try serving this soup with a dollop of lemony crème fraîche - the citrus flavour complements the dish perfectly.
Servings: 4 people
Cook time: 40 minutes
● 200g kale, stems removed & leaves coarsely chopped
● 1/2 tbsp olive oil
● 1 onion, finely chopped
● 3 cloves of garlic, minced
● 1.5 litres vegetable stock
● 650g potatoes, chopped
● 450g broccoli, cut into florets & stems thinly sliced
● 60g fresh parsley
● 240g crème fraîche
● 1 tbsp lemon zest
Preheat the oven to 180℃.
Rub 2 teaspoons of olive oil onto 50g of the kale. Put the leaves on a tray and bake for around 10 minutes, until crisp.
In the meantime, heat the rest of the oil in a large saucepan over a medium heat. Add the onion and garlic then cook for around 5 minutes, stirring regularly, until soft.
Add the stock and potato, then bring the mixture to the boil. Turn down the heat and cover, then simmer for 5 minutes.
Add the broccoli, cover, and simmer for another 6 minutes until the veg is tender.
Add the parsley and leftover kale, then cook for 1 more minute until the kale has started to wilt.
Take the soup off the heat, blend until smooth, then season to taste.
To make the serving sauce, combine the crème fraîche and lemon zest in a separate bowl, and season to taste.
Serve the soup while it’s hot, with a dollop of the crème fraîche mixture on top.
Vegan: To make this dish vegan, serve it alone without the crème fraîche mixture.
To store: Once the soup is ready, put it in an airtight container and keep it in the fridge for up to 3 days.