Name: Broccoli, leek and potato soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 leek; 2 Tbsp olive oil; 3 medium potatoes; 1 large head of broccoli; 2 cloves of garlic; 1 litre vegetable stock; 1 small bunch of parsley or coriander; Apple cider vinegar

Broccoli, leek and potato soup

7 Apr 2021

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 leek
2 Tbsp olive oil
3 medium potatoes
1 large head of broccoli
2 cloves of garlic
1 litre vegetable stock
1 small bunch of parsley or coriander
Apple cider vinegar

Instructions

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.