Celery
(just the leaves; or parsley; for dukkah topping)
1/4 tsp
Sea salt, fine
(for dukkah topping)
1/4 tsp
Black pepper
(for dukkah topping)
Instructions
To make soup:
Preheat the oven to 400°F (204°C), and line a baking sheet with parchment paper. Spread broccoli and fennel evenly on a prepared baking sheet, drizzle with olive oil, and roast for 20 minutes, flipping broccoli and fennel halfway.
In a large saucepot over medium-low heat, add olive oil and minced garlic and sweat for 3 minutes. Add onion and sweat for 5 minutes more. When broccoli and fennel are done roasting, add them to the saucepan and stir.
Then add the fennel seeds, kale, almonds, broth, lemon juice, and kale, and generously season with salt and pepper. Simmer mixture for 5 minutes, remove from heat, and blend until smooth.
Serve the soup warm with the dukkah topping and a drizzle of olive oil.
