BROCCOLI & KALE SOUP WITH A PARMESAN CRISP

BROCCOLI & KALE SOUP WITH A PARMESAN CRISP

This is a great soup to make if you have leftover broccoli, or other green vegetables lurking in the bottom of your fridge. 

Serve it with a parmesan crisp to make it a little more special.

SERVES 6

Article continues below...
Advert

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

Preparation time: 20 minutes | Cooking time: 25 minutes

• 500g/1lb broccoli, roughly chopped

• 200g/8oz kale, roughly chopped

Article continues below...
Advert

• ½ head of white cabbage, roughly chopped

• 1 large onion

• 1 leek

Article continues below...
Advert

• 1 large potato, peeled and chopped

• 1 litre hot stock

• A small bunch of mint leaves.

Article continues below...
Advert

• 1 tbsp olive oil

• A knob of butter

• 50g/1oz parmesan, grated

1. Heat butter and oil in a pan over a medium heat until the butter melts.

2. Roughly slice the onion and leek and add to the pan, cooking for 5-10 minutes until soft.

3. Add the broccoli, kale, cabbage and potato to the pan, pour over the stock and simmer the mixture for 20 minutes until tender.

4. Meanwhile, make the parmesan crisps by preheating the oven to 200°C/fan 180C/Gas 6.

5. Divide the parmesan into six portions and place on to a baking paper-lined baking tray and lightly pat down. Space the spoonfuls about 2cm (1in) apart.

6. Bake for three to five minutes or until golden and crisp. Leave to cool.

7. Next, add the mint leaves to the soup, then blend with a hand blender or whiz in your food processor until liquidised. Season to taste and serve with the crisps.

Subscribe to Kitchen Garden Magazine Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…


You can unsubscribe at any time.



About the Author

Steve Ott
Latest posts by Steve Ott (see all)