Soups and veloutés are a great way to get more vegetables into your diet.
Above all, veloutés are an ideal way to pass on less attractive, wilted vegetables, thereby reducing food waste and losses.
This broccoli and leek soup is a perfect example. Whether you’re serving it for lunch or as an appetizer for a larger meal, the combination of broccoli, leeks and potatoes is simply delicious!
Step by step instructions
This broccoli and leek soup requires only a few preparation steps:
- Coarsely chopped the vegetables before cooking them in a poultry or vegetable broth with herbs and spices.
- Use a blender to obtain a smooth and velvety texture.
No cream, no dairy, just delicious vegetables!
The trick: potatoes for a smoother texture
Generally speaking, broccoli soups have a fairly liquid consistency.
The key to giving this creamless broccoli and leek soup a smooth texture is to use potatoes, as the addition of this starchy ingredient helps thicken the velouté a little.
And above all, the potatoes add a lot of flavor to the soup.
Topping ideas for this brocoli velouté
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.
