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
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.
- 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
- 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.
Serve with homemade croutons and chopped parsley.