Roasted Broccoli, Leek and Kale Soup 🥦

🥦It’s easy bein’ green these days 🐸 If only Kermit frog lived to hear these words. This broccoli and kale soup is as green as it gets, and we all love it. It serves about 4-5 people in my family as a main.

Ingredients

• 3 medium/large heads broccoli, cut into chunks (including trimmed stalks)
• Extra virgin olive oil for roasting and sautéing 
• 1 leek, white part chopped
• 4 garlic cloves, finely diced
• 9–10 stems kale, leaves separated from stem and roughly chopped
• 1 teaspoon fennel seeds
• 2 teaspoons dried or fresh chopped tarragon
• 1 x 400-gram tin of cannellini beans, drained of brine and rinsed well
• zest of 1 lemon
• 1½ litres vegetable or chicken stock, or more
• sea salt and ground black pepper
• pumpkin seeds, toasted

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 smooth using a blender. You may need to add more stock or hot water to make it to the consistency you like. This will vary depending on the amount of vegetables you use.
• Season to taste with sea salt and ground black pepper. 
• Divide soup between bowls. Garnish with a drizzle of olive oil and  pumpkin seeds.
• You can also add a dollop of authentic Greek yoghurt , like Procal (not the sweet one!)