Creamy Broccoli & Kale Soup

Serves Array
  • 15 cm/6 inches leek
  • 3 cloves garlic
  • 1/3 red chili
  • Oil to fry in
  • 500 g (17.5 oz) fresh broccoli
  • 750-1000 ml (3-4 cups) water
  • 1 cube vegetable bouillon
  • 6 large kale leaves, stems removed
  • 1 1/2 dl / 2/3 cup full fat sour cream
  • 1/2-3/4 small lemon, juice
  • 1 tbsp white balsamic vinegar
  • Nutmeg
  • Salt & pepper

Instructions

  1. Chop the leek and broccoli. Mince the garlic and chili. In a big saucepan, gently heat the oil. Fry the leek on a medium heat until translucent. Add the garlic and chili and cook for 1-2 minutes.
  2. Add the broccoli, bouillon, and water so that it just covers. Let simmer for 15 minutes or until cooked through. Add the kale and cook for another 5 minutes.
  3. Remove from heat and mix with an immersion blender until smooth.
  4. Put back on the stove, lower heat, and add the sour cream, lemon juice, and vinegar. Season to taste with nutmeg, salt & pepper. For more heat, add dried chili flakes. Serve with black quinoa, fresh thyme, and a drizzle of olive oil.