By Anda Bosnea

4 large leeks

1 large onion

2-3 large broccolis

2 tbsp butter

2 potatoes (preferably red)

1 liter vegetable broth (or water)

sea salt (good quality, unprocessed, unbleached, unrefined)

½ tsp ground nutmeg

½ tsp ground coriander

chili pepper (whole or powder)

2 bay leaves (remember exactly how many leaves you’ll have to fish out later)

1 large bunch of kale (alternatively use swiss chard)

the juice from ½ lime

fresh dill or chives for decoration

 

Cut off and discard most of the green part of the leeks and coarsely chop the white parts, and the onion. Melt the butter in a large pot, and sauté the leek and onion, covered, at low heat. Add a little broth or water and stir when needed, to prevent browning. 

 

 

 

 

 

 

 

 

 

In the meantime, separate the florets from the broccoli stems and save them in a separate bowl, to be used later. Peel off and discard the hard outer layer of the broccoli stems, and chop them up, as well as the potatoes. Add to the pot, then pour in the broth, and season with sea salt, chili pepper, bay leaves, nutmeg, and coriander. The vegetables should be completely covered by the liquid. Cook covered over medium heat for about half an hour, until all veggies are soft.

 

 

 

 

While this is cooking, wash the kale, and then remove and discard the stems. When the veggies are cooked fish out the bay leaves and then add the lime juice, the broccoli florets and the kale to the pot, and cover to steam them for a few minutes.

 

 

 

 

 

Blend it all to a creamy consistency and decorate with a few snips of dill or chives.(serves 10)