Broccoli & Kale Soup with a seeded Brie Crouton - Day 44 of 100 food stories.

​Today's soup uses the 'queen of greens' which is what Kale is considered to be because of its exceptional nutrient richness, health benefits, delicious flavour and it's availability in all grocery stores. This along with broccoli - also highly nutritious - makes today's soup a wonderful pick-me-up after the cold dark days of the past few weeks and its colour will have us thinking of Spring.  

And I'm crowning this delicious soup with a brie topped with seeds and almonds crouton.

Broccoli & Kale Soup with a seeded Brie Crouton.

​Broccoli & Kale Soup with a seeded Brie Crouton.

​Ingredients:
Serves 4.
1 tablespoon rapeseed oil.
1/2 head of broccoli.
1/2 bag of kale.
2 cloves of garlic, peeled.
2 teaspoon stock bouillon.
Seasoning.
1 thumb size piece of ginger, peeled & chopped.
1 leek, cleaned & roughly chopped.
1 teaspoon nutmeg.
1 litre  of water.
End rind of Parmesan.
A small glug of cream or coconut milk.
 4 circles of sourdough, toasted.
2 thin slices of Brie for each toast.
2 tablespoons of a mixture of sunflower seeds, pumpkin seeds & whole skinned almonds.
1 dessert spoon olive oil.
Good grind of sea salt.

Put the seeds & almonds on a baking sheet, drizzle with the olive oil & sea salt & pop into a preheated oven @190 for 10 minutes.

Method:

1. Heat the oil in a pan & pop in the broccoli, kale,& leek & sweat off for 5 minutes.
2. Then add the garlic, ginger, nutmeg , bouillon & seasoning. Give everything a good stir ,add the water and Parmesan rind.
3. Bring to the boil and simmer for 25 mins.
4. Blitz with stick blender or in food processor .
5. Add cream & check seasoning.
6. Put the seeds & almonds on a baking sheet, drizzle with the olive oil & sea salt & pop into a preheated oven 190 cen, for 10 minutes.
7. To finish the croutons, put 2 thin slices of Brie on each toast & sprinkle with the seeds & almonds.
8. Ladle soup into bowls and top with the croutons.