We have a wonderfully healthy recipe this month, full of nutritious veges to warm your body and soul!   

This Broccoli and Kale Soup with Lemon Creme Fraiche is a quick dinner idea that tastes amazing and is very low in calories… Enjoy!

Broccoli and Kale Soup with Lemon Creme Fraiche

Prep Time: 10mins

Cooking Time: 30 mins


Broccoli and Kale Soup – 

  • 200 gram kale leaves, stems removed, chopped coarsely
  • 1 1/2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 3 clove garlic, chopped finely
  • 1.5 litre (6 cups) good-quality vegetable stock
  • 650 gram sebago potatoes, chopped
  • 450 gram broccoli, cut into florets, stems sliced thinly
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Lemon Creme Fraiche – 

  • 1 cup (240g) creme fraiche
  • 1 tablespoon finely grated lemon rind
  • shredded lemon rind, to serve


  1. Preheat oven to 180°C.
  2. Rub 50 grams of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp.
  3. Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
  4. Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes.
  5. Add broccoli; simmer, covered, for 6 minutes or until vegetables are tender.
  6. Stir in remaining kale and parsley; cook for a further 1 minute or until just wilted. Remove soup from heat. Using a stick blender, carefully blend the soup until smooth. Season to taste.
  7. Make lemon creme fraiche: combine creme fraiche and grated rind in a small bowl; season.
  8. Ladle soup into bowls; top with creme fraiche mixture, kale chips and shredded rind.


You can use any white all-purpose non-waxy potato for this recipe. You can use chicken stock in place of vegetable stock.  If using a jug blender or food processor to blend soup, stand it for 10 minutes to cool slightly before blending. The soup, without creme fraiche, can be frozen for up to 3 months.

Source:  Women’s Weekly Food