Bowls of goodness
Jun 17, 2020
3 minutes
PHOTOGRAPHY by JAMES MOFFATT STYLING by OLIVIA BLACKMORE
Broccoli and kale soup with lemon crème fraîche
SERVES 4 PREP AND COOK TIME 30 MINUTES
200g kale leaves, stems removed, chopped coarsely
1½ tablespoons extra virgin olive oil
1 large (200g) brown onion, chopped finely
3 cloves garlic, chopped finely
1.5 litres (6 cups) vegetable stock
650g sebago potatoes, chopped
450g broccoli, cut into florets, stems sliced thinly
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup (240g) crème fraÎche or sour cream
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