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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dishfor the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!