Creamy broccoli & kale soup
Ingredients
- 15 cm / 6 inches leek
- 3 cloves garlic
- 1/3 red chili
- oil to fry in
- 500 g fresh broccoli
- 750-1000 ml 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
Procedure
- Chop leek and broccoli. Mince garlic and chili. In a big saucepan, gently heat oil. Fry leek on medium heat until translucent. Add garlic and chili and cook for 1-2 min.
- Add broccoli, bouillon, and water so that it barely covers. Let simmer for ~15 min or until cooked through. Add kale and cook for another 5 min.
- Remove from heat and mix with an immersion blender until smooth.
- Put back on the stove, lower heat and add sour cream, lemon juice & 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
