Broccoli Leek Soup
This super easy and delicious soup is the perfect option for an evening when you just don't feel like cooking - but you still want something filling. We fell over the soup one day by accident and it's been a favorite ever since then! And the best part? It's vegan (though you can make some substitutions throughout involving stock if that's your preference).
Ready in 45 minutes
Serves 4 people
520 calories {total}
Tips
Don’t be intimidated by how the leeks appear initially in the pan - they will lose moisture and become smaller.  This  dutch oven is my preferred cooking utensil for this dish.
Ingredients
Broccoli heads x2 150
Leeks x2 120
1 box: veggie broth 40
Green onions 5
Olive oil - 2tbsp 200
Preparation
Prepare leeks and broccoli. Wash leeks, cut lengthwise, wash thoroughly again. Wash broccoli as normal
Discard tough green ends of leeks and cut into small pieces. Remove broccoli stalks and cut heads into small-medium pieces.
Saute veggies. Heat olive oil, add leeks and cook until soft (about 4 minutes). Add broccoli and cook until starting to soften, about another 5 minutes.
Add veggie broth, add veggie broth, bring to gentle boil, then reduce heat and simmer for 25 minutes or until veggies are soft.
Remove from heat and allow to cool slightly.
Blend soup using Nutribullet or blender. Be prepared for hot steam that will come out of blender when opening.
Return to medium heat and warm to preferred temperature.
Serve soup and garnish with green onions.
Serve with crusty bread and a nice white wine for a perfectly balanced meal. Leftover reheat quite well so don't be afraid to keep some for lunch the next day.