BROCCOLI & KALE SOUP WITH LEMON CRÈME FRAÎCHE

PREP + COOK TIME 30 MINUTES SERVES 4

200g kale leaves, stems removed,

chopped coarsely

1½ tablespoons olive oil

1 large brown onion (200g),

chopped finely

3 cloves garlic, chopped finely

1.5 litres (6 cups) good-quality

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 1 tablespoon finely grated lemon rind shredded lemon rind, to serve

1 Preheat oven to 180°C/160°C fan. 2 Rub 50g of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp.

3 Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft.

4 Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes.

5 Add broccoli; simmer, covered, for 6 minutes or until the vegetables are tender.

6 Stir in remaining kale and the parsley; cook for a further minute or until just wilted. Remove soup from heat. Using a stick blender, carefully blend the soup until smooth. Season to taste.

7 Combine crème fraîche and grated rind in a small bowl; season.

8 Ladle soup into bowls; top with crème fraîche mixture, kale chips and shredded rind.