Broccoli Leek Soup
Warm up with a bowl of velvety Broccoli Leek Soup, a nourishing dish that’s as comforting as it is wholesome. This recipe combines sweet, sautéed leeks, vibrant broccoli florets, and a hint of garlic, all simmered to perfection in hearty vegetable broth. A touch of potato lends creamy body to the soup, while an optional swirl of heavy cream adds luxurious richness. Ready in just 40 minutes, this one-pot meal is ideal for busy weeknights or meal prepping. Serve it with a sprinkle of fresh parsley and a slice of crusty bread for a satisfying, gluten-free vegetarian option that’s packed with flavor and nutrients. Perfect for fans of blended soups and seasonal vegetables!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 large leeks
- 2 cloves garlic cloves
- 4 cups broccoli
- 4 cups vegetable broth
- 1 medium potato
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Prepare the leeks by cutting off the dark green tops and root ends. Slice the remaining white and light green parts lengthwise, then into thin half-moons. Rinse thoroughly to remove dirt or sand.
Peel and chop the garlic cloves and the potato into small cubes. Cut the broccoli into small florets, and trim or peel the stem and dice it into smaller pieces.
In a large pot, heat the olive oil over medium heat. Add the leeks and garlic, and sauté for 5-6 minutes, until the leeks are softened and fragrant but not browned.
Add the broccoli florets, diced stems, potato cubes, vegetable broth, salt, and black pepper. Stir to combine.
Cover the pot and bring the soup to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the vegetables, especially the potato and broccoli stems, are completely tender.
Using an immersion blender, carefully blend the soup in the pot until smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender, then return it to the pot.
If desired, stir in the heavy cream for added richness and check the seasoning, adjusting the salt and pepper as needed.
Serve the soup warm, garnished with fresh parsley if desired, alongside crusty bread or a simple salad.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 40.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4878 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
