Green Green Soup

Fall and winter are perfect times to roll out new soups. With the weather chilly outside, sipping warm soup with a piece of rustic bread for lunch or dinner is soothing. This one evolves on the Curried Cauliflower Soup which I have enjoyed many times. This time I wanted to use fresh green vegetables. The obvious choice was broccoli  And Brussels sprouts. And kale. It doesn’t get any greener than that!

2 cups broccoli florets
1 cup Brussels sprouts sliced
1 cup chopped kale
8-10 cherry tomatoes sliced
1 small onion chopped
2-3 garlic cloves minced
1-2 tbsp sour cream
4-5 cups water or broth
1 tbsp butter
1 tbsp olive oil
2 tsp curry powder
salt and fresh ground pepper
dash of lemon juice

Preheat oven to 375 degrees. Rinse broccoli florets and Brussels sprouts (slice into halves) and toss in a little olive oil, salt and pepper. Bake for 30-40 minutes until the edges start to brown lightly.

Meanwhile heat the butter in a large pan. Add garlic and onion and fry for 5 minutes. Add the roasted broccoli, Brussels sprouts and kale and broth or water. Add salt, curry powder and fresh ground black pepper. Bring to boil and turn down to medium low and cook for 30 minutes until the vegetables soften. Turn off stove and cool before processing with a hand blender. I normally like to keep some chunks instead of blending into a puree. Return to the stove. Add sour cream and sliced cherry tomatoes and dash of lemon juice and cook for an additional 10 minutes.

Serve warm with a piece of bread.

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