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.
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
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.