Kale Stem Soup

10 Ingredients

Number of servings

3/4 cup extra virgin olive oil (save 1/2 cup to serve)
1 brown onion, coarsely chopped
3 clove garlic, crushed
1 bunch kale stems, roughly chopped
300grams broccoli, florets and stem roughly chopped
350grams washed white potatoes, cut into 2cm pieces
1L salt-reduced vegetable stock
60grams baby spinach leaves
1 lemon, zested, juiced
25grams parmesan, finely grated

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Don't throw away your kale stems, save them to make this warming winter soup that features zingy lemon, parmesan, broccoli and baby spinach.

Got a bunch of kale? Instead of using only the stems, use 1/2 bunch kale.

Method

Step 1 of 3

Heat 2 tbs oil in a large saucepan over medium heat. Add onion, garlic, and kale and broccoli stems, then cook, stirring, for 3 minutes or until slightly softened.

Step 2 of 3

Add potato and cook, stirring occasionally, for 10 minutes or until potato is tender. Add stock and bring to the boil over high heat. Add broccoli florets and three-quarters of the spinach. Reduce heat to medium and cook, covered, for 5 minutes or until broccoli is tender. Remove pan from heat.

Step 3 of 3

Stir in lemon juice and half the zest. Using a stick blender, carefully blend soup until smooth. Divide among bowls. Top with remaining spinach, zest and extra oil, and parmesan. Season with pepper and serve.