Broccoli & Kale Soup

• 2 T Olive Oil
• 1 Small Leek (thinly sliced)
• 2 Cloves Garlic (minced)
• 1 Head Broccoli (chopped stems and florets)
• 6 Cups Kale
• 2 Medium Zucchini (sliced)
• 2 Celery Stalks (chopped)
• 1 Quart Stock of your choice (I use homemade Chicken stock)
• 1 Cup Parsley (chopped)
• Directions
• I

1. n a large stock pot heat oil over medium heat and add garlic and leeks. Slowly cook until translucent.
2. Add remaining ingredients and cook slowly bringing to a boil. Cook until zucchini is tender.
3. Set pot aside and let it cool slightly.
4. Carefully add contents of pot to a blender (in 2 or 3 batches) and blend until desired texture is achieved.
5. Salt and pepper to taste (The leeks are peppery and you may not need to add much pepper)
6. Optional garnish: drizzle of olive oil, dollop of sour cream or a pinch of finely chopped jalapeno pepper.

olive oil, garlic, broccoli, zucchini, celery, your choice, parsley, directions, i

Taken from www.epicurious.com/recipes/member/views/broccoli-kale-soup-52549901 (may not work)