I wanted to make use of seasonal vegetables to create a nourishing and satisfying soup that can be whipped up on a weeknight with ease. Roasting the broccoli beforehand gives a lovely rich flavour and is essential to getting an end result that is delicious as well as incredibly healthy.
Serves: 6
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 tarragon
1 x 400-gram tin of cannellini beans, drained of brine and rinsed well
zest of 1 lemon
1½ litres vegetable stock
sea salt and ground black pepper
To serve: extra virgin olive oil for drizzling, sesame seeds, toasted pumpkin seeds
METHOD
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.
Kelly Gibney
Kelly Gibney is a food writer, photographer and stylist who focuses on wholesome dishes full of fresh ingredients and flavour. Find more of her beautiful recipes in her weekly Green Mondays column or over on her blog, bonnie delicious.
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