Creamy Broccoli-Kale Soup

Here is a different kind of vegetable soup. It is pureed. You can add your own choice of an herb to for your taste. It makes about 4 servings.

1 Tbsp olive oil

2 leeks, white parts only, sliced

4 cloves garlic, minced

1 lb broccoli, coarsely chopped (about 4 c.)

1 bunch kale, stalks removed, leaves chopped

½ tsp salt

¼ tsp red pepper flakes

5 cups broth (chicken, beef or vegetable)

13½ oz coconut milk

In a large soup pot, heat oil over medium heat. Add leeks and cook until leeks soften, 3-5 min. Reduce heat to low. Cover and simmer. Stirring occasionally, until broccoli is tender, about 10 min.

Stir in garlic, broccoli, kale, salt, pepper flakes and broth. Bring to boil. Add 1 cup coconut milk and cook until heated, about 1 min.

Carefully transfer soup to a blender, in batches if necessary. Blend until smooth. Return to pot and heat.

Top servings of soup with a swirl of remaining coconut milk.

— Barbara Rexford