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  • Australian Women’s Weekly NZ

    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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