Broccoli Leek Soup with Kale Puree and Shiitake Mushrooms
Let’s talk about a healthy, warming, vibrant power house soup after all this rain in California.. This soup is the one. It’s filled with alliums such as onion, leeks, shallots and garlic. It gets it vibrant green color not just from the broccoli but from the kale puree that is made while the soup cooks and then added to the blender with the broccoli and other veggies. A little bit of the kale puree is set aside and then drizzled onto the soup at the end, adding a rich green color and earthy taste. The sautéed shiitake mushrooms and the crunchy Dukkah also garnished at the end, add a little unexpected flavor and crunch. What is Dukkah you ask? Dukkah, is a toasted Egyptian nut and spice blend. The recipe can be found in the recipe section here on the Amalgam Kitchen.
It goes with out saying that broccoli, is one of those cruciferous veggies, considered one of the most healthful vegetables. Period. It is loaded with compounds, believed to protect against cancer. It is high in Vitamin K. One cup of broccoli nets you between 75-100 percent of your daily Vitamin K requirements. Broccoli is also high in most B vitamins, minerals, and anti-oxidants. Alliums, also have an abundance of vitamins and minerals and are a great part of an immune building and strengthening diet. This soup is gorgeous to look at and tastes absolutely delicious, while packing a nutritious punch.
Serves 6-8 / Prep time 20 minutes / Cook time 20 minutes / Total time 40 minutes
Gather
2 tablespoons / 29.57 ml olive oil
1/2 yellow onion, chopped
1/2 shallot, chopped
3 garlic cloves, minced
1 leek, white part only, cut in half lengthwise and then sliced into 1/8 inch crescents. Rinsed (removing any hidden dirt)
2 ribs celery, cut into small cubes
2 small carrots, cut into small cubes
1 teaspoon / 5.69 g minced fresh thyme, (or dry if unavailable)
2 medium heads broccoli, cut into small florets
1/2 teaspoon / 2.84 g freshly grated nutmeg
1/4 cup / 59 ml unsweetened almond milk or plain almond yogurt
Salt to taste
Pepper to taste
1 bunch dinosaur kale leaves, ribs removed and torn into small pieces.
3 cloves garlic
1 cup/ 236 ml water
1/2 cup/ 118 ml olive oil
Pinch salt
4 large fresh shiitake mushrooms, cut into small cubes
1 tablespoon / 14.87 ml olive oil
Pinch salt
Make
Pour the olive oil into a large warm pot over a medium flame. Add the onions, shallots, garlic, leeks, celery and carrots and sauté for about 10 minutes, stirring constantly, until the vegetables are soft and the onions are translucent. Add the minced thyme and stir, then add the broccoli and stir until all the vegetables are mixed well. Add enough water until all the vegetables are just covered. Cover with a lid, leaving it a tiny bit ajar. Cook the soup on a medium/ low flame for 15 minutes, until the broccoli is fork tender when poked. Turn off the heat.
While the soup is cooking make the kale puree. Fill up a medium pot with water half way and bring to a boil. Throw in the kale and garlic cloves and cook for 3-4 minutes until the kale wilts. Using a large slotted spoon, remove the wilted kale leaves and garlic cloves and transfer into a high speed blender. Add the cup water and half cup olive oil and a pinch of salt and blend until you have a smooth puree, about 1-2 minutes.
Pour out half the puree into a small bowl and set aside. Keep the other half in the blender. Add your broccoli and mixed vegetables and cooking liquid, nutmeg, almond milk or almond yogurt, salt and pepper to taste into the blender and blend till smooth.
Transfer back to the pot. Keep warm on a low flame.
In a small sate pan, heat up the 1 table olive oil over a medium flame, add the shiitake mushroom cubes and sauté till soft, about 4-5 minutes. Set aside.
Ladle the soup into individual bowls. Using a small spoon or, spoon the kale puree over the soup in design of your choice. I transferred the kale puree into a squeeze bottle and made round circles on the soup. You do as you please. Place a small dollop of the sautéed shiitake mushrooms in the center of your soup bowl. Drizzle some olive oil onto the soup and garnish with Dukkah, a crumbly Egyptian nut and spice blend (recipe on the site), a small spring of fresh thyme, micro greens or sprouts. Enjoy!
Developed by Anna Getty of Amalgam Kitchen.
Did you make this recipe? Tag @amalgamkitchen on Instagram to be featured in one of our stories.
