It’s hard enough to feed a family without having to worry all the time about getting them to eat their vegetables. This broccoli soup is so irresistible and satisfying that it will have them asking for more.
Whilst it’s perfect for mid-week you can also tweak it with just the right touch of sour cream and herbs for a guest appearance when it matters.
Broccoli and Leek Soup
- 1 large leek halved vertically and thinly sliced
- 4 Tbs olive oil
- 2 heads broccoli florets removed from stalks and stalks chopped into chunks
- 750 ml Vegetable Stock warmed
- pinch sea salt
- pinch white pepper
Heat the olive oil in a heavy based saucepan and add in the leeks. Cook for 10 minutes on a low heat.
Add in the chopped stalks and continue to cook on a low heat, stirring occasionally to ensure they don't stick on the bottom of the pan. Allow to sweat for a good 20 minutes until completely soft and aromatic.
Add in the broccoli florets and stir to combine - add in the salt and pepper. Pour in the warm vegetable stock and bring to the boil. Turn the heat down so that the soup is simmering only and pop on the lid. Allow to cook for a further 10 minutes. Turn off the heat and let the soup cool slightly.
Using a stick blender, blend the soup so that it is lovely and creamy.
Enjoy with a dollop of Greek yoghurt and some shaved parmesan