Leek & Broccoli Soup

You know that meal that just transports you back in time? It’s been years since I’ve had Leek and Broccoli soup, but the instant I started chopping my veggies, I was thrust back to my childhood. The smell wafting through my kitchen just reminded me of my father and grandmother. They both used to make this soup and after just a few spoons of my yummy potage I felt the warmth of comfort of my family.

There are so many ways to prepare this soup, but my recipe is family approved and is super French. It brings me back to such a beautiful memory, I thought it would be wrong of me not to share it with all of you! So here is my family recipe for Leek and Broccoli Soup.

Leek & Broccoli Soup

What you’ll need:

knife

cutting board

3L pot

handheld blender

Ingredients

• 1 leek, white part only, cut into half slices

• 2 cloves of garlic, cut in half

• 2 cups of broccoli, in florets

• 1 russet potato (optional)

• 4 cups of vegetable broth, unsalted

• 1 sprig of fresh thyme

• 1 Table spoon of olive (or avocado) oil

• salt and pepper to taste

Instructions

1. Heat the oil in a pot over medium heat

2. Sauté the leek for 3-4 minutes with a pinch of salt, then add the garlic, thyme and broccoli

3. Cook for approx. 3 minutes

4. Add vegetable broth and continue medium heat for about 20 minutes until potatoes are tender

5. Let the soup cool and then with a handheld blender, puree the soup until desired consistency

6. Season with salt and pepper to taste

Bon appetit!