This broccoli and leek soup is a perfect appetizer to serve before a larger meal and a good way to get through your extra vegetables.
The combination of broccoli, leeks and potatoes is just perfect!
Whether served as an appetizer to a larger meal or for lunch, soups have that comforting je ne sais quoi!
This broccoli and leek soup recipe is a perfect example.
A bowl of health
With so many vegetables in it, soups are a great way to get more vegetables into your diet.
Best of all, soups are ideal for using up those slightly less-than-great, wilted veggies, helping to reduce waste and food spoilage.
Leftover broccoli that’s lost a bit of freshness hanging out in the fridge? Prepare a soup!
A broccoli and leek soup ready in a few steps
Vegetable soups are perfect starters before heartier meals such as raclette, cheese fondue or braised beef.
They also have the great advantage of being prepared quickly and well in advance, in a few steps:
- The vegetables are first coarsely chopped and then cooked in a poultry or vegetable broth with herbs and spices.
- We then use our blender to obtain a smooth and velvety texture.
The trick: potatoes for a smoother texture
Generally speaking, broccoli soups have a fairly liquid consistency.
The addition of potatoes thickens the soup a bit and gives it a creamy texture.
And above all, the potatoes add a lot of flavor to the soup.
It also makes the leek and broccoli soup a little lighter because there is no cream.
Some ideas for garnishes for the leek and broccoli soup
The finishing touch? A few toppings before serving. You can add:
- freshly ground pepper;
- homemade croutons;
- a drizzle of olive oil or hemp oil;
- a drizzle of cream;
- a few sprouts;
- chopped parsley or chives.
Bon appétit!
Broccoli and Leek Soup
Ingredients
- 4 cups chicken or vegetable stock
- 2 cups Russet or Yukon Gold potatoes, peeled and quartered
- 2 cups broccoli heads
- 1 cup sliced leeks
- ½ tsp. dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a little olive oil in a pot.
- Sauté the leeks over medium heat for about 5 minutes
- Add the broccoli and continue cooking for 2-3 minutes
- Season lightly with salt and pepper.
- Add the broth, potatoes and thyme and bring to a boil
- Simmer for about 20 minutes or until potatoes are tender.
- Let cool slightly and reduce to soup with a hand blender.
- Adjust the seasoning.
Notes
Serve with homemade croutons and chopped parsley.
