1 head of Broccoli
1/2 head Cauliflower
2 Courgettes
1 Leek
4 Cloves of Garlic
8 Large Rashers of Bacon
4 Cups
Chicken Stock
Handful of chopped Parsley
Sour Cream (I used nearly a full tub or approx a cup)
Salt & Pepper to taste

Sweat off the leek and garlic with some oil of choice, add other chopped veges and bacon and continue to sweat it off for 5 mins without allowing the bottom to burn, add chicken stock and then add additional water (and salt and pepper) to get the desired thickness you want. When cooked through cool the temperature down a little and add a tub of sour cream, served with crispy kale chips and homemade ( gluten free) croutons, lightly panfried in butter.

For the Kale Chips, use Curly Kale, remove the stems so you just have the curly leaves, wash and shake in a towel a few times to get dry, leave to dry out completely ideally before baking or they won't turn out as crispy. Brush or spray with oil and sea salt and bake until crispy and just the edges turning a little brown. Let cool and serve.