Thursday, 12 September 2013

Broccoli and kale soup with garlic and coconut



Serves 4
 
Ingredients

2 heads of broccoli, cut into florets, keep the stalks too
1 bunch kale, washed and roughly chopped
As much garlic as you like, I used about 10 peeled cloves, leave whole
1 brown onion, roughly chopped
1 litre of vegetable or chicken stock
½ cup of coconut milk or cream

Method
Cook the onion and garlic in some olive oil for 2 minutes then add everything except the kale and coconut. Bring to the boil, turn down and simmer for 7 minutes, then add the kale and simmer for a further 3 minutes until the vegetable are tender. Blend up with a stick blender until smooth, add the coconut milk and season well with salt and pepper.



3 comments:

  1. Ive got the black russian kale but I noticed there are other kinds of kale. Was just wondering about whether they have distinctive flavours that would affect recipes?

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    Replies
    1. You can use any kale, they are quite similar in taste

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  2. A bit hit in our house, my little boy loved it. Thank u for your great ideas.

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