Ingredients
1 tbsp olive oil
1 large onion – peeled and chopped
1 large head of broccoli – chopped into small florets
1 regular head of cauliflower – chopped into small florets
3 packed cups kale
1 litre hot vegetable or chicken stock
1/2 tsp garlic salt
1 packed cup (100g) mature cheddar, grated
1/4 cup (60ml) double (heavy) cream
1 tsp lemon juice
Salt and pepper to taste
Croutons:
1 tbsp vegetable oil – to fry the croutons
half of a ciabatta – cut into chunky cubes
pinch of salt and pepper
Other Toppings:
1 tbsp olive oil
1 tbsp double (heavy) cream
pinch of chilli flakes
1/4 cup baby salad leaves
Method
STEP 1
Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.
STEP 2
Add in the broccoli, cauliflower, stock and garlic salt. Bring to the boil and simmer for 10 minutes. Add in the kale and simmer for a further 5 minutes.
STEP3
Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.
Add the bread cubes, salt and pepper and fry to 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
STEP 4
Take the soup off the heat and carefully whizz using a hand blender.
Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Stir in the lemon juice and season with salt and pepper.
STEP 5
Divide between bowls and swirl in a little olive oil and cream. Sprinkle on the croutons and chilli flakes and arrange a few baby salad leaves on top. .
Recipe from Kitchen Sanctuary