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Recipe: Broccoli Leek Soup

Posted Dec 23 2013 9:33pm

Broccoli Leek Soup I love finding other uses for foods that otherwise go to waste.  Broccoli stems are a perfect example of something that I used to trash – but now I juice them , roast them , and now I make them into soup!  I love cooking soups; they are hearty and satisfying during the colder months, plus they are a great way to use vegetables that are just about to go bad.

1 leek, cleaned and chopped
2 cloves garlic, chopped or grated
1 head broccoli, chopped into chunks (including the stem)
1 tablespoon extra virgin olive oil (plus more for garnish)
1/2 teaspoon of salt (plus more to taste)
1/4 teaspoon black pepper
8 cups water or vegetable stock or chicken stock
1/2 cup cashew cream
chopped parsley for garnish (optional)

In a large pot or dutch oven, heat up the olive oil on medium high heat.  Add the leeks, garlic, salt, pepper, and broccoli and saute for 5 minutes until the leeks are translucent.  Cover the mixture with the water or stock, bring to a boil, cover, and reduce to a simmer.  Let the mixture cook for 30 minutes or until the broccoli is soft.

Add the soup to a blender in batches and blend until the soup is super smooth (at least a few minutes on high).  Transfer the soup back into the pot over low heat and stir in the cashew cream.  Taste and add more salt if desired.  Garnish with a drizzle of olive oil and/or parsley if desired and serve!

Serves 2-3

The post Recipe: Broccoli Leek Soup appeared first on Me, Redone .

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