• 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


  1. 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.
  2. 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.
  3. Remove from heat and mix with an immersion blender until smooth.
  4. 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
compare channel adviser image

Purchase In-Store