This vegan veggie soup is so delicous with just a few ingredients and cooked under 30 minutes. This luxurious creamy soup is satisfying and comforting on these cold winter days.
If I can I like to make a soup every week during the cooler months and this delicious light creamy soup is no exception. In this soup, the leeks offer a mild sweet flavour which I much prefer. If I can I will always include garlic to my recipes, as it gives such a pungent flavour and it’s so healthy for us which is important during the winter season. The potato adds the creamy texture that I was going for and didnt’ need to add any dairy. This soup makes a perfect meal for lunch with a few crispy crostinis or an appetizer for dinner.
WHAT MAKES THIS SOUP SO DELCIOUS
Sometimes we think we need a lot of ingredients to make something delicious and worth eating. Well, all the years I have cooked and baked whether it was with my Mom, with my students or at home experimenting, you don’t need all of ingredients to enjoy a superb meal. Ask any chef and they will tell you the same. Keep it simple!
So with that said, this soup has a few ingredients but good quality ingredients, which is always recommended. The mild flavour of the leeks, and the rich vibrant broccoli with it’s sweet and slight bitter aftertaste and all it takes it adding good quality olive oil, garlic and seasonings to bring out the flavours of all of these tasty ingredients. Potatoes are mild yet they offer that creamy texture we look for in soups. Keep in mind, the long this soup sits, the more flavourful it becomes.
INGREDIENTS AND A FEW TIPS FOR THIS DELICIOUS SOUP
POTATOES: when it comes to adding potatoes to soups, I like to use Yukon gold for it’s starchness. The second best option for soups is Russet potatoes, they too have a high starch content. The white potato falls in between these two potatoes. So when it comes to making soups and you want a creamy texture, use either one of these potatoes for best results.
EXTRA VIRGIN OLIVE OIL: make sure you use a good quality evoo; my choice was a Krinos Greek olive oil
LEEKS: this particular onion is mild in flavour and works well for soups, as it doesn’t overpower the strong onion taste.
GARLIC: is a must when it comes this soup, it adds a pungent flavour and must mention how healthy it is in so many ways.
BROCCOLI: make sure you use a fresh bunch of broccoli for a flavouful soup; as broccoli sits over time it tends to become bitter so keep that in mind when making this soup; I like to use organic is all possible but it is not required.
VEGETABLE BROTH: in most cases I don’t have vegetable broth sitting around, so I will buy the GO BIO organic broth and stocks cubes, they are perfect to have on hand for those last minute meals
SEASONINGS: Himalayan salt and pepper
GARNISHING: I like to keep it simple, so adding chopped uncooked broccoli florets, scallions and olive oil are my choices but feel free to add ones you prefer.
LET'S MAKE THIS DELICIOUS SOUP
Once the leeks are tender and transparent then add the garlic, sauté long enough for the aroma to release. Then add broccoli stems and larger florets, potatoes, and vegetable broth. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 10-12 minutes until the broccoli stems and potatoes are almost cooked. The last 5-7 minutes add the florets and cook until tender.
Remove from heat and using a hand-blender and blend until vegetables are pureed and the texture is creamy. Option is to use a food processor or blender. Then results should be creamy but not a thick creamy texture since there wasn’t any dairy added to this soup.
WHY I LOVE MAKING SOUPS
I have so many reasons and some I hear all time:
- they are comforting, filling and so satisfying
- you can add almost any vegetable
- choice of meats, poultry or fish to a soup
- it is easy to make which in many cases, what we want during those busy weekdays
- they are soooo delicious
- they are a super healthy meal
- packed with vitamins and minerals
- wards off cold and flu
- helps to get your kids to eat their vegetables
- ingredients are endless
- make a huge pot and freeze it and pull it out for a lunch at work or school, or maybe a last minute supper meal is needed. I don’t know about you, but I love the idea of pulling out those meals I made weeks ago when I am in a crunch. So double or triple the recipe and freeze the rest in a seal container suitable for freezing. Enjoy!
BROCCOLI SOUPS YOU WILL LOVE
Light Creamy Leek and Broccoli Soup
Equipment
- 1 3 qt. (2.8 liter) sauce pot or cast iron pot
Ingredients
- 2 tbsp extra virgin olive oil
- 1 stalk leek, trimmed, and chopping pale green and white parts only
- 2 cloves garlic, minced
- 1 bunch organic broccoli, stem and florets chopped (3 cups)
- 2 medium Yukon gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1/2 tsp Himalayan salt
- 1/4 tsp black pepper
- scallions, broccoli florets and olive oil for garnishing
Instructions
- Wash and chop broccoli florets. Using a peeler, peel about half of the stem of the broccoli and chop the stems. Set aside. Peel and dice potatoes, set aside.
- Heat olive oil in medium sauce pot. Add leeks and cook for about 5 minutes, until the leeks become transparent. Add garlic and sauté for 2 minutes until softened.
- Add broccoli stems and larger florets, potatoes, and vegetable broth. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 10-12 minutes until the broccoli stems and potatoes are almost cooked. The last 5-7 minutes add the florets and cook until tender.
- Remove from heat and using a hand-blender and blend until vegetables are pureed and the texture is creamy. Option is to use a food processor or blender.
- Season with salt and pepper. Garnish with scallions greens, chopped broccoli florets and drizzle with olive oil.
Devious and healthy
Hi Marilyn,
So glad you enjoyed it!
Thank you for your comment and rating!
Rose 🙂