Souper stars

From kale to cauliflower, cabbage to broccoli, grow your own brassicas and enjoy hearty home made soups - and gratins and other delicious dishes - all season long. 

Brassicas are a family of vegetables known for their crunch, nutrition and often slightly peppery bite, and include many of our everyday favourites. So cook on!

Broccoli and cheese soup

Preperation: 10 minutes

Cooking: 20 minutes

Serves: 4

INGREDIENTS

• 1 Tbsp butter or olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 4 cups broccoli florets, stems

• peeled and diced too

• 3 cups vegetable or chicken stock

• 1 cup milk or cream

• 1 cup shredded cheddar cheese (oryour favourite)

• Salt and pepper, to taste

• Pinch of smoked paprika (optional)

METHOD

1. Melt butter or heat oil in pot, sauté onion and garlic until soft. Add broccoli and stock, bring to boil, simmer for 10–12 minutes until broccoli is tender.

2. Blend until smooth (leave somesmall florets for texture if you like).

3. Stir in milk/creamand cheese until melted and silky.

4. Season with salt, pepper and smoked paprika. Serve hot

TOP TIP



For more ‘wow’, sprinkle crispy bacon bits mixed with golden toasted cheesy breadcrumbs over soup for delicious crunch.

Creamy kale soup 

PREPARATION: 10 minutes

COOKING: 25 minutes

SERVES: 4

INGREDIENTS

• 1 Tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 medium potatoes, peeled and diced

• 4 cups vegetable or chicken stock

• 3 cups chopped kale, tough stems removed

• ½ cup cream or coconut cream( optional, for richness)

• Salt and pepper, to taste

• ​Pinch of nutmeg (optional)

• ​Croutons, drizzle of olive oil or cream for serving

METHOD

1. Heat olive oil inlarge pot overmedium heat. Add onion and garlic, sautéuntil soft. Add potatoes and stock, bringto boil, simmer for 10 minutes. Add kaleand cook for another 10 minutes, untilkale and potatoes are tender.

2. Blend soup until smooth(orleave chunky if you like texture). Stir incream if using, season with salt, pepperand nutmeg. Serve hot, topped withcroutons, olive oil or cream.

EXTRA TIP



Saute tiny green chilli slices with onion and garlic. Then serve on soup with olive oil, pumpkin seeds and splash of lemon juice.

The word brassica comes from classical Latin for cabbage-like plants, possibly older still from the Celtic bresic, meaning cabbage.

Roasted cauliflower soup with charred leaves, chilli and corn

PREPARATION: 20 minutes

COOKING: 35-40 minutes

SERVES: 4

INGREDIENTS

• 1 large cauliflower, broken into florets (leaves reserved)

• Olive oil

• 1 leek, white and pale green part sliced

• 1 small onion, chopped

• 2 cloves garlic, smashed

• 750ml vegetable stock

• 125ml milk, light cream or coconut milk for dairy-free

• Sea salt and white pepper

 

TOPPING

• Reserved cauliflower leaves, torn

• 1 cup roasted cauliflower florets

• Olive oil and salt

• Sliced green chilli, to taste

• 1 cup corn kernels (fresh or frozen)

• 1 Tbsp butter or olive oil

• Fresh basil leaves

• ​Cracked black pepper

 

METHOD

1. Preheat oven to 200°C,toss floretswith olive oil and salt. Roast 25–30minutes until golden and tender. Setsome florets aside for topping.

2. For more topping, tosscauliflowerleaves lightly with olive oil and salt. Grillin hot pan or under grill for 2–3 minutesper side until lightly charred. Set aside— these add a touch of bitterness andcrunch, considered a chef’s kiss!

3. To make soup, heatolive oil inlarge saucepan. Sauté leek and oniongently for 8–10 minutes until softand sweet. Add garlic and cook briefly.Add roasted cauliflower florets andstock. Simmer 10 minutes. Blend untilcompletely smooth. Stir in milk orcream.Season to taste, keep warm.

4. For topping, remove seedsandmembrane from chilli and slice. In smallpan, sauté chilli and corn in butteror olive oil until golden and slightlycaramelised. Season lightly.

GROW YOUR OWN 

Brassicas are cool-season garden heroes.They include kale, broccoli, cauliflower, cabbage and bok choy. Hardy, productive and nutrient-rich they thrive as temperatures drop and summer crops fade, made even sweeter after frost. Sown in autumn, they establish in warm soil and mature steadily through cooler months.

Cauliflower

Cauliflowers aren’t the easiest vegetables to grow but they’re worth the effort. Timing is key: start seeds in early autumn and harvest in winter before warming spring causes the curd (head) to flower. Rich soil is essential. Add a bucket of compost, a triple handful of pelletised chook manure, and a double handful of rock dust per square metre, lightly fork in, and water deeply. Caulis need trace elements like molybdenum and boron. Water regularly with seaweed extract and a pinch of borax in a 9L can.

Bok choy

Bok choy is a type of Chinese cabbage. It’s also known as pak choy and produces tender leaves ideal for salads when young or soups and stir-fries when mature. Sow seeds directly in fertile, well-drained soil and keep evenly moist. Regular harvesting encourages new growth, and a light feed with an organic fertiliser will keep plants productive throughout the cooler months.

Kale

Kale is tough, forgiving and incredibly versatile. It can with stand frost, light drought and cool winds, making it a perfect beginner crop. Sow seeds directly or start seedlings in a greenhouse. Keep soil rich with compost and harvest outer leaves regularly to encourage continuous growth. Younger leaves work well in salads, while mature leaves braise beautifully.

Broccoli

Broccoli loves fertile, well-drained soil and consistent moisture. Plant seedlings in autumn so the main head develops in cool conditions, producing tight, tender florets. Once harvested, side shoots often keep growing for weeks, giving multiple pickings. Cooler weather enhances flavour, making your broccoli sweeter and crunchier. For a slightly sweeter, milder alternative, try broccolini.

Cabbage

Cabbage is a classic cool-season staple. Firm heads form best with regular watering and good airflow to prevent disease. Smaller varieties are ideal for beginner gardeners, while larger types reward careful feeding and consistent moisture. Pick heads when solid and heavy for the best flavour and texture.