Roasted Broccoli, Leek and Kale Soup

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 silky smooth using a blender or hand blender. Season to taste with sea salt and ground black pepper.

Divide soup between bowls. Garnish with a drizzle of olive oil, sesame seeds, pumpkin seeds and a grind of black pepper.