Broccoli Leek Soup
Here's a hearty vegetarian soup that is perfect for fall. It is a great place to hide any vegetables or herbs you may need to use up; like basil, carrots or zucchini.
Approximate Time: 2 hours
Yield: 10 cups
- 2 heads broccoli
- 2 Tbsp garlic, minced
- 1 cup onion, chopped
- 3 leeks, chopped
- 1 cup celery, chopped
- 1 cup zucchini, chopped
- 2 red potatoes, chopped
- 1 qt vegetable broth
- 2 Tbsp lemon juice
- salt and pepper, to taste
- Peel and chop broccoli stems. Reserve broccoli florets (about 2 cups, bite sized or smaller) to add later in the recipe. Prepare the other vegetables in advance so they are ready to go into the pot. I added a zucchini because I have a surplus right now so feel free to add in any other veggies you have on hand.
- Heat heavy bottomed stock pot over medium heat. Add oil then onions. Cook onions for a couple of minutes, then add garlic. Cook for another minute then add celery and zucchini.
- Being sure that the cut leeks have been well rinsed or soaked, add them to the soup pot. Add broccoli and potatoes and 1 qt. of broth or stock. I used vegetable broth because I'm making a vegetarian meal, but chicken or beef broth would be also delicious.
- Bring soup to a boil and then turn to low. Add in Italian parsley, salt pepper and spices, to taste. I used Italian seasoning but any favorite herb blends would work here.
- When veggies are all soft, turn heat off and use an immersion blender to the pot to make it a nice consistency. You can store it now if you are not planning on eating soon.
- Before serving, bring to a simmer and add broccoli florets and additional water or some milk, if desired. Shredded cheese, a dollop of sour cream or some bacon would be a nice addition to this soup. I tried crumbled feta in one bowl and it was delicious.
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