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

1 Preheat oven to 180°C (160°C fan-forced). 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 the remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.

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 vegetables are tender.

6 Stir in remaining kale and parsley; cook for a further 1 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.

Suitable to freeze and microwave.

Test Kitchen tips

Sebago is a white-fleshed potato. You can use any white all-purpose non-waxy potato for this recipe. You can use chicken stock in place of vegetable stock, if you like. If using a jug blender or food processor to blend the soup, stand it for 10 minutes to cool slightly before blending. The heat build-up can cause the lid to blow off.

The soup, without crème fraîche, can be frozen for up to 3 months.