Creamy broccoli kale pottage is a must-eat dish for lunch or dinner this winter. It’s easy to prepare it, so look for the recipe below.<\/p>\n
Preparation time:<\/strong> 60 minutes Ingredients:<\/strong> Serving ingredients (per cup):<\/strong> Instructions:<\/strong>
\nServings:<\/strong> 6<\/p>\n
\n1-2 tsp olive oil
\n\u00bd onion, finely chopped
\n3 garlic cloves, mashed
\n2 cups broccoli, chopped into florets
\n1 red bell pepper, finely chopped
\n\u00bc cup white wine
\n1 tsp red chili pepper flakes
\n2 cups kale, previously steamed and finely chopped
\n5 cups vegetable broth
\na pinch of salt
\na pinch of black pepper
\n1 \u00bd cup unsweetened full-fat coconut milk
\n5 tbsp nutritional yeast
\n2 tsp Dijon mustard<\/p>\n
\n1 tsp coconut milk
\n\u00bd tsp olive oil
\na pinch of black pepper
\na pinch of pumpkin seeds
\na pinch of white sesame seeds
\na pinch of chili pepper, finely chopped<\/p>\n
\n1. Pour the olive oil into a large pot, and heat at a moderate temperature. Add onion and garlic, and simmer for 1-2 minutes.
\n2. Add broccoli, red bell pepper, red chili pepper flakes, and white wine. Cook a few minutes.
\n3. Then, add kale and vegetable broth. Leave to boil, then cover with a lid and cook for 20-30 minutes, until broccoli softens.
\n4. Remove from the heat and leave until cool, then pour it into a blender and blend until smooth.
\n5. Pour the mixture into a pot, add coconut milk, nutritional yeast, Dijon mustard, salt, and black pepper. Cook until combined.
\n6. Leave the pottage until cool, decorate as desired, serve, and enjoy.<\/p>\n