Broccoli, leek and potato soup
This broccoli, leek and potato soup is a healthy yet hearty soup. It’s vegan and gluten-free too – suitable for most diets. Serve it with bread, pasta or rice.
Ingredients
Method
- Slice the leek, including the green part. Peel the potatoes then cut them into cubes. Chop the broccoli stalk into chunks and tear the florets apart.
- Heat the oil in a pan, then then gently sauté the leek for 5 minutes, then add the garlic and cook for another 3 minutes. Add the potatoes and broccoli stalk pieces. Sauté (under cover) for another 5 minutes, then add the stock and broccoli florets.
- Bring to the boil and cook for about 15 minutes, until the vegetables are tender.
- Turn off the heat. Add the parsley leaves and, using a stick blender, purée the soup until smooth and silky.
- Serve it with freshly ground pepper and a small spoonful of apple cider vinegar.