Add broccoli and toss with the leeks and oil to coat. Design by Purr. Saut for 2-3 minutes. Spread your broccoli out and season well with salt and pepper. It's a good addition to add to the spice cabinet. Add potatoes and carrots and vegetable stock and bring to the boil. Broccoli, Cauliflower and Leek Soup Serves 4 Ingredients: 200g broccoli florets 200g cauliflower florets 1 large leek, finely sliced 2 small potatoes, diced 700ml vegetable stock 40g salted butter Salt and pepper Method: 1. Add broccoli, zucchini, celery, and broth and turn heat on high. Chop broccoli, leek, and potatoes into smaller pieces, half garlic cloves, and tear kale and spinach roughly. By drinking a soup regularly (e.g. 4. This vegan broccoli and leek soup is light, nutritious, and delicious. 250 g broccoli 400 g cauliflower 200 g leeks 400 g potatoes 2 l litre vegetable stock 1 medium onion - finely chopped 2 garlic cloves - crushed olive oil nutmeg salt & pepper 2 handfuls fresh parsley leaves - chopped Instructions Heat some olive oil in a large saucepan. One cup of broccoli provides: In addition, broccoli is packed with plant compounds that provide health benefits, including many different antioxidants. Ive got plenty of nutritious and delicious salad recipes for you to try! Sprinkle vegetables with flour. Saut until onion is translucent and just tender, about 5 minutes. Add the vegetable broth and water. Gather the ingredients. Add in the broccoli, zucchini and cauliflower and stir for a few minutes. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins. I love this soup!Recently, I made something similar for these cold days.very healthy!.Abrazotes, Marcela. Saute for another 4 minutes, stirring constantly. I used a tablespoon of seasoning and 5.5 cups of water instead of 6 cups of vegetable broth. Add the broccoli, cannellini beans, bay leaf, vegetable stock, and water to the pot. Add turmeric, ginger, cracked pepper, Trader Joe's seasoning andremainingwater. Ive been craving a creamy broccoli leek soup lately and am sharing my recipe with yall today. Leeks are super nutritious, and providesoluble fiberandprebiotics, which can benefit digestive and gut health. When trying to lose weight, you need to eat less. 1. Cook for a few minutes, stirring occasionally. 6. Simmer for 5 minutes then turn heat off. Return to pot and add back reserved broccoli and leeks. Add garlic and saute until fragrant, approximately 2-3 minutes. Its packed with nutrition and extra creamy thanks to a secret ingredient white beans! Add onion, carrot, celery, and a couple large pinches of salt and pepper. 2. Add a small amount of oil or oil spray and leeks to the bottom of the Instant Pot insert liner. Add potatoes, leeks, broccoli, cauliflower, broth and 4 cups water, cover and bring to a boil, reduce heat and simmer, uncovered, for 15 - 20 minutes or until veggies are really tender. Cook for 15-20 minutes, stirring often, until the soup has thickened. It was my first time trying this Trader Joe's seasoning, and I have to say I was pleasantly surprised. 7. Add milk and stir. veggiesociety.com Shasha. Remove half of the soup and add to blender. Add more salt and/or pepper to taste, and garnish with green onions. Stir for about 5 minutes, until vegetables begin to soften, and then add chopped stems. Cover and simmer for 5-10 minutes, until broccoli is soft and fork tender. AboutShopTrack Your OrderBlogRecipesPrivacy PolicyShipping And ReturnsTerms And ConditionsAffiliate Program, The Bgang - Question Everything, Live Consciously. Heat coconut oil in a large saucepan, fry onion until tender, add garlic and fry until soft and fragrant. I guess I could have made my own seasoning mix, but I had no idea that this combination would work so well and taste like broth in soup. This Healthy Vegan Broccoli and Leek Soup is so good for in the upcoming winter days. Heat the oil, butter and a pinch of salt in a large pot over medium heat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Add the butter, leeks, onion, and celery. Chop 30 seconds/speed 4/MC on. When done, release steam according to manufacturers directions. Saute garlic and leeks in olive oil in a large pot for a few minutes. What a delicious soup! Turn to high to bring to a slight boil then lower to simmer. It contains sea salt, onion powder, turmeric and garlic powder. Add broccoli florets, salt, pepper, and red pepper flakes. 5/5 (7) Total Time: 10 mins Category: Lunch Calories: 174 per serving 1. To make the soup, in a large saucepan over medium heat, warm the olive oil. (Careful--garlic burns easily). Trim broccoli and peel/dice potatoe. | Whole30 + Vegan Ingredients 1 tablespoon | 15 ml olive oil 2 medium | 350 grams leeks, washed & chopped 4 large cloves | 1 tablespoon garlic, minced 1 large | 450 grams potato, peeled and cut into cubes 1 large head of broccoli, roughly chopped Add 3 cups water, stock, salt, and pepper; bring to a boil. Here are all the ingredients youll need to whip up this vegan broccoli soup. 3. Broccoli is loaded with nutrients and beneficial plant compounds. I cant always get leeks but love them in soup. Heat a large pot over medium-high heat, add coconut oil. 5. Measure out soup in individual portions into freezer safe containers. Add the leeks & onion, saut until softened, about 5-6 minutes. Looks a very nice soup :)All the best Jan. Add the lemon juice. Add broccoli, leek, potatoes, garlic, and cashews to a large pot, and add enough water or vegetable broth to cover the veggies. Toss the broccoli with 1 tablespoon olive oil, garlic powder and a bit of salt to taste. Instructions. Thanks for sharing. Bring to a boil. Bring to a boil; reduce heat and simmer until . Add the leeks and saut until softened, 3 to 5 minutes. In a large pot over medium heat, add the olive oil followed by the onion, garlic and celery. This blended soup takes just about 30 minutes to prepare. Add lemon zest, lemon juice, garlic, oil, and salt and pulse a few more times. I knew that substituting plain water instead of broth would yield a weak tasting soup. Saute 10 minutes/steaming temperature/speed 1/MC off. Place them in a bowl filled with cold water. Melt half of the vegan butter in a large pot over medium heat. Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Tag @thebgangcom on Instagram and use #thebgang, so we can see all your recipes! With mainly leeks, broccoli, and potato, this vegan soup is creamy, light, and delicious. Place the leek and the sliced broccoli stem into a medium-sized pot. Chop remaining florets coarsely. In a tall pot on medium heat, saute the onion, leeks, and garlic for a few minutes. Reduce heat; cover partially and simmer until broccoli and potato are . Thank you! Cover with hot water. Saut the onions until translucent, using a little bit of veggie broth if they start to stick. You might need to blend in batches depending on how big your blender or food processor is. blog Finish with 2 tbsp of lemon juice and add more salt and pepper to taste. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. And its delicious too! They have white and light green fresh and bright green leaves. Simmer for another 10 to 15 minutes, or until potatoes are very tender. If anything is sticking to the bottom at this point, add a little water or white wine to deglaze the pan before adding the milk and creamer. Add coconut cream and stir in. As you can see, leeks have many tight layers which can easily trap dirt sand. Toss in the potatoes and cook for 5 minutes. Saut for 5 minutes. Add salt, pepper, thyme, and garlic. On the stovetop, steam the broccoli with a little salt in a pan with the lid on for about 10 minutes or until it is bright green. Thanks for stopping by! Saut for a few minutes, then add the broccoli, potatoes, and leek. Thinly slice your leeks. Boil the potatoes and carrots in a separate pan until they are soft, 10-15 minutes. In a soup pot, combine the chicken stock, garlic and leek mixture plus the florets and bring to a gentle boil for about 25 minutes, stirring occasionally. Add the onions, celery, carrots, salt, and oregano. I love warming spices ginger and turmeric here. This cream of broccoli soup is made with caramelized leeks, fresh thyme, plenty of broccoli, Parmesan cheese, and a broth perfectly balanced with cream. Bring to a boil and reduce to a low heat. Add broccoli and leeks to a medium pan with a bit of vegetable stock. Bring to a boil, then lower heat, and cook for about 20 minutes, or until vegetables are tender. Prep Time 5 minutes Cook Time 3 minutes Additional Time 15 minutes Total Time 23 minutes Ingredients 2 TBSP olive oil 1 medium sweet onion, diced Instructions. Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Bake 15-20 minutes or until just beginning to see the tips browning. Pin this recipe on your recipes inspiration board and share it with your followers! 1 pound frozen broccoli florets, defrosted and throughly drained 2-3 cloves garlic, minced Recommended seasonings: salt, black pepper, smoked paprika Splash of apple cider vinegar, optional Wash leeks thoroughly to remove any dirt or grit, then thinly slice. Cook the onion, garlic, carrots and celery until soft, about 5 minutes. White beans are a good or excellent source of many micronutrients, including folate, iron, potassium, magnesium, zinc, calcium, Vitamin B6, and phosphorus. Heat oil on medium heat in a soup pot or Dutch oven . Once hot, add onion and a pinch of salt and saut for about three minutes. Save my name, email, and website in this browser for the next time I comment. Leek and potato soup is a classic -- adding broccoli is a great tweak to the recipe.be safe mae at maefood.blogspot.com. Pour in 48 oz. Break or cut the florets into small pieces. Separate some of the layers with your hands and let the leeks soak in the water for 5-10 minutes. 1 leek (weighing about 145g ), chopped 750 ml (3 cups) vegetable stock 3 heads of broccoli, chopped 300g ( 2 cups) peas 1 lemon, juiced [optional] salt and ground black pepper, taste Instructions Heat the oil in a large saucepan. Cover and cook for 30 to 40 minutes. Vegan Broccoli Potato Soup. I love knowing who is stopping by to read my posts! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a Registered Dietitian based in Boston, Massachusetts. Add the leek and saut for 3 minutes. I love leek and broccoli, ginger and that chicken-less seasoning sound like a really good addition here. Instructions. Pour vegetable broth into the saucepan. Cook 15 minutes/100/speed 3/MC on. There are a few options of kitchen gadgets you can use to get a smooth and creamy result! Reduce the heat to medium, and add the broccoli. of vegetable broth. Instructions. Cook, stirring occasionally, for about 3 minutes or until the veggies start to soften. Ingredients Scale 2 tbsp olive oil 2 large leeks, white and light green parts sliced and cleaned Vegan Feta Cheese (Optional) Turn off heat and scoop out about a half cup of vegetables and set aside. Saute chopped leek in a large pot on medium with a spray of olive oil and a pinch of salt for about 3 minutes. Add the white wine and cook until almost completely reduced. Step 1 Separate broccoli stems from florets. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly. olive oil 4 garlic cloves For a super simple meal, pair this soup with a grilled cheese sandwich! Heat oven to 450 F. Line two rimmed baking sheets with parchment paper and put broccoli and cauliflower on the sheets Drizzle 1/2 tablespoon olive oil on each and roast for 20 minutes until tender. One cup of raw leeks provides: White beans, and beans in general, are some of the most nutrient dense foods on the planet. Thinly slice the leeks then place in a colander and run under water to remove any dirt hidden between the leaves. 2. Nutmeg. When cauliflower and broccoli are finished roasting, take . shredded sharp cheddar 1 teaspoon white wine vinegar Kosher salt fresh cracked pepper Instructions Heat 1 tablespoon butter in a large pot over medium-high heat. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. It's packed with nutrition and extra creamy thanks to a secret ingredient - white beans! Use an immersion blender to pulse soup into an almost smooth mixture (some tiny lumps are okay). Add the vegetable stock and salt. Keywords: broccoli leek soup, broccoli and leek soup recipe, vegan creamy soup, how to clean leeks, Tag @daisybeet on Instagram and hashtag it #daisybeet, originally published on Apr 25, 2022 (last updated Oct 4, 2022). Regular readers of my blog know I love healthy soups that are easy to prepare and quick to cook. Add celery and carrots and saut for another five minutes. Add in garlic and saut 1-2 more minutes. 1/2 yellow onion (or 1/2 leek) -chopped; 4 cloves garlic -minced; 2 lb golden potatoes (scrubbed, rinsed & diced) 1 large carrot -diced; 1 celery stick -chopped; 1 cup raw cashews; 7-8 cups . Add 1/2 cup of water if needed. Its vegan, gluten free, and packs a punch of plant-based protein thanks to the addition of white beans! Add the garlic and leeks and cook for a few minutes until fragrant, stirring occasionally. Chop 10 seconds/speed 4/MC on. Bring to a boil, then reduce to a simmer and cover. Pepper. I seasoned it with fresh ginger, ground turmeric, and Trader Joe's. Add the remaining ingredients and bring to the boil then turn down the heat and simmer for 10-15 . Foodie Pro & The Genesis Framework, Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to email a link to a friend (Opens in new window), https://www.youtube.com/watch?v=lrfMqVec7qY, Fresh Tomato Salsa Ready in less than 5 minutes, Thai Green Curry, ready in less than 30 minutes, Simple Italian Salad with Easy Vinaigrette, Vet Veggies Environmentally and socially responsible produce, 1 large bunch of broccoli (about 1 1/2 pounds), finely chopped stems and florets, 2 medium leeks, white and green parts only, thinly sliced (be sure to rinse well! Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Roughly chop broccoli into florets and slice the stems. 250 g broccoli 400 g cauliflower 200 g leeks 400 g potatoes 2 l litre vegetable stock 1 medium onion - finely chopped 2 garlic cloves - crushed olive oil nutmeg salt & pepper 2 handfuls fresh parsley leaves - chopped Instructions Heat some olive oil in a large saucepan. This is what I need today. In addition to protein, half a cup of white beans packs 8.1 grams of dietary fiber nearly 30 percent of your daily fiber needs! Once the onions are translucent, add one of the liters of veggie broth and the broccoli and cook on medium high until the broccoli is just about soft. When all steam is released, use an immersion blender to blend soup until creamy. Instructions. There are no hard and fast rules, simply top the pan up once the veggies are in. Star ratings help other people discover my recipes online. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer. I scraped down the bowl before adding the second lot of broccoli to the bowl below. Cover, bring to the boil and simmer for 7 minutes. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick "coins." Break or cut the florets into small pieces. Cancel thesaut function, secure lid, close steam valve, and set to pressure cook for 8 minutes. privacy policy. Then, add 3 cups of broth and water, salt and pepper, and bring to a boil. Step 3: Simmer the Soup. Drain on paper towels. Here are all the ingredients you'll need to whip up this vegan broccoli soup. Saute until tender. Add remaining soup, cashews, lemon juice and nutritional yeast to blender. Warm the oil in a large pot over a medium-low heat. 2 Leeks. Slice and rinse the leeks well. I am a whole food plant based cook, so all my recipes I collect are based on that way of eating. Top with kale and cook until wilted (1-2 minutes). Add onion and leek; cook and stir until translucent, about 5 minutes. Chop stems into small pieces. I love to top this broccoli leek soup with crunchy croutons. Add the stock and bring to a simmer. Very hearty! Vegan Broccoli Leek Soup Ingredients The goal of this broccoli leek soup recipe is to make it taste as creamy as possible, when in fact it has no cream at all! Wash and prepare, chop and slice vegetables. If you like more liquidy soups, leave the soup on the stovetop until it is heated through. Once you see a few bubbles, turn off the stove and remove the pot from the heat. Then dish it up! Now they are ready to cook! The goal of this broccoli leek soup recipe is to make it taste as creamy as possible, when in fact it has no cream at all! Bring the liquid to a boil, then reduce to a simmer. Preheat the oven to 400F and line a sheet pan with parchment paper. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile add reserved broccoli florets to baking sheet and bake for 15 minutes or until slightly charred. Add broccoli florets and potato andcontinue tosaut for anther 5 minutes adding 1/2 cup of water if needed. If you like thicker soups, leave the soup on the stovetop for 10-15 minutes to thicken. Serve and get cozy. Meanwhile roast the broccoli. Todays recipe is a delicious soup that no one would ever guess is completely dairy-free! 6. Add vegetable broth, lentils, and mushrooms - turn heat to medium-high and bring to a boil. Blend until smooth. Depending on your oven or the size of your broccoli florets, it may need longer, up to 10-15 more minutes. 1 lb. The debris will sink to the bottom of the bowl while the leeks float on top. . Add the diced potatoes, stock, thyme and bay leaves to the pot. Add remaining stock and spices. Quick and Easy Broccoli Soup in the Instant Pot (Vegan) Print This easy Instant Pot broccoli soup is full of nutrients and flavor, making it a delicious vegan, dairy-free, and gluten-free soup! Try this delicious asparagus leek frittata with goat cheese! Leeks are a long, bulbous vegetable in the allium family. Add the broccoli, chicken broth, salt and pepper. Add soup to blender and fill 2/3 way full. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Soup is a hearty meal that you can fill with a ton of veggies, and most of them time only requires one pot (hooray for an easy clean up). Meanwhile add reserved broccoli florets to baking sheet and bake for 15 minutes or until slightly charred. Preheat oven to 425 if making broccoli croutons. Turmeric and ginger are favourites of ours too. Add the vegetable broth, bay leaf, salt, and pepper. For extra flavor and subtle sweetness, saut the leek with the other vegetables until lightly caramelized. Toss in the leeks, onion, celery, white part of the green onion, garlic, salt, and pepper, and saut for 7 minutes, stirring consistently. Add the cream. 2.4 grams of dietary fiber (9 percent of your daily needs), 81.2 mg Vitamin C (90 percent of your daily needs), 92.5 mcg Vitamin K (77 percent of your daily needs), 57.33 mcg folate (14 percent of your daily needs), 60.06 mg phosphorus (9 percent of your daily needs), 1.9 mg iron (11 percent of your daily needs), 0.210 mg Vitamin B6 (16 percent of your daily needs), 56.6 mcg folate (14 percent of your daily needs), 42.3 mcg Vitamin K (35 percent of your daily needs), 0.11 mg copper (12 percent of your daily needs). Spread the broccoli out in a single layer in a medium roasting pan. Leave about an inch of space to allow for the liquid to expand as it freezes. Turn off heat and with an immersion blender, blend until creamy. . Required fields are marked *. In a large saucepan, saute broccoli and onion in butter until tender. Once the edges start to burn and stick to to the pot, add a few tablespoons of broth into the pot to de-glaze burnt bits (aka, flavor) from the bottom of the pan. Remove roasted broccoli from oven and set aside while you finish cooking the soup. Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Instructions. Low in fat, carbs, and calories, but high in nutrients. They are more delicate and sweeter in flavor than onions, and they add a great depth of flavor to this broccoli and leek soup. This is the same family as onions, garlic, chives, scallions, and shallots. Typically, the white and light green parts of leeks are eaten. Blend until well combined. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender. Reserve stems and florets separately. Heat oil in large pot and saut vegetables over a low to medium heat the leeks, onions and garlic until translucent. Make sure to share a photo of your yummy creation and tag Best Served Vegan I cant wait to see what youve made! Half a cup of white beans provides 7 grams of plant-based protein, making them an excellent option for those on a vegetarian or vegan diet. Broccoli to potato leek soup was a nice addition. Add a little stock if the soup looks too thick. Reduce heat, cover the pot and simmer until the potatoes and carrots are cooked. January means SOUP SEASON in my household! Bring to a boil. In a cast iron pot heat up the olive oil and sauted the leek with a pinch of sea salt until translucent. Then, reduce the heat to a simmer, cover with a lid, and cook for around 20 minutes, or until the vegetables are tender. Remove 2/3 cup of broccoli and leeks (optional). Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions. Cook for about 5 minutes, until everything is slightly softened and fragrant. This vegan broccoli and leek soup is light, nutritious, and delicious. Toss in the broccoli and kale, cook for an additional . Add remaining broccoli. Add the broccoli to the pot, along with a generous pinch of salt, pepper, and the red pepper flakes. Learn more about me and my food journey here about Cover with a lid and sweat a few more minutes until the carrots begin to soften. Lovely, i was going to make a broccoli soup at the weekend, but may now add a leek too. Have a great day. In a medium saucepan, heat oil and butter over medium heat. Let soup cool slightly. The broccoli soup is looking great and Comforting! Do not burn. Support by Foodie Digital. Portion into bowls, top with croutons if desired, and enjoy. A bowl warming soup! Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Place leek and butter in mixer bowl. Instructions. I love broccoli soup and also leek and potato soup so this would be a delicious combination. Add a small amount of oil or oil spray and leeks to the bottom of a soup pot. Stir well. 1 cup ( 70 grams) broccoli florets 1 tbsp ( 15 ml) olive oil Salt, to taste Instructions Creamy Vegan Broccoli Soup In a medium saucepan, heat vegan butter or olive oil over medium heat. In a large saucepan, saute broccoli and onion in butter until tender.Stir in soup, milk, water, basil and pepper; heat through.Add cheese; stir until melted. Simmer for about 10 minutes, until broccoli is fork tender, and add the lemon juice. Soak for 20-30 minutes. Add the broccoli and saut, stirring frequently, until slightly softened, about 2 minutes more. Heat a large soup pot over medium heat. Some of my favorite pureed soup recipes include my pumpkin apple soup, creamy vegan asparagus soup, and carrot ginger soup. Serve warm with a garnish of fresh parsley and croutons. Bring the mixture to a boil and lower to a simmer. Vegan Cheesy Leek Soup Blue Berry Vegan. Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. To clean leeks, slice them up into thin rounds. Adjust seasonings as desired. Freezing soup: You can also store this soup in the freezer for up to 3 months. Over medium heat, melt 1 tablespoon of butter and coconut oil in a cast iron or large pot. 1 Broccoli. Pour the veggie broth into the pot with the white beans. Turn off heat and cover soup. Add nutritional yeast, onion powder, dijon mustard and paprika and stir in. 3 leeks, cleaned and sliced (use the white and softer green part), 1 large russet potato, cleaned and chopped. Add garlic and broccoli and saut for another five minutes. And let simmer for approximately 10-15 minutes. How to Make Crunchy Toasted Almonds (Whole, Slivers, and Slices), One Pot Farro and Vegetable Soup with Chickpeas. Stir in spinach and cook 1 minute more; remove from heat. Taste and adjust the seasoning with salt and pepper. Please consider leaving a star rating and comment. Add half the broccoli. This looks incredible!Love to add ginger in all my soups but not turmeric. As a Registered Dietitian, I find it easy to pack in tons of vegetables and nutrition into soup recipes, especially pureed soups. Place oil in a large pot over medium-high heat; add onion and leek. Stir in the nutritional yeast and puree the soup until smooth. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender. Add in the broccoli, carrot and nutmeg and mix again until combined. If you loved this recipe, I would love to hear what you thought! Add spinach. Melt the butter in a large soup pot. Do you want to have more energy, save more money, live healthier and be happier? My name is Elena - the girl behind Best Served Vegan. Cook covered until all vegetables are soft (about 10 minutes). Add the broccoli and garlic. 250 milliliters Vegetable Broth. ), 2 cloves garlic, smashed with the back of knife, 1 cup raw cashews, soaked in hot water for 30 minutes, *Reserve about 1/2-2/3 cup of broccoli florets for broccoli croutons (optional). Whether you are looking for a vegan creamy soup or a hearty meat and potato chowder you will find the soup recipes here-> Printer Friendly. Olive oil to very lightly coat the soup pt to saut or use water for an oil-free version. Raise heat so it starts to simmer. Add remaining stock and spices. Ready in about 30 minutes, make a batch today for an easy lunch or dinner. Transfer to a bowl and set aside. 3. Bring the soup to a boil once more. 2 Tbsp. Cook and stir until the leeks have softened, about 7 minutes. Butter; To blend this soup, we used a hand blender, which makes it so much easier: Soup always is a winner, especially this soup! Add the cubed potato, broccoli, broth, and milk. contact Once the soup has thickened, remove it from the heat and season with salt and pepper to taste. Say hello to delicious tofu, and bye to the heavy pots, towels and books you use to press your tofu right now! - + -8 Ingredients 2 tablespoons butter (or vegan butter) 4 cups of leeks (chopped) 2 tablespoons ginger (finely shredded) 8 cups broccoli (cut into 1 inch florets; roughly 2 heads) Add blended soup back into pot and stir. Broccoli - This ingredient I hope is an obvious one. Combine the potatoes, onion, coriander, granulated garlic and onion, poultry seasoning, and 6 cups water in a large soup pot, and bring to a boil. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes. 2. broccoli, cut into bite size pieces 6 tablespoons flour 4 cups vegetable broth cup heavy cream 8 oz. STEP 3. Cover and sweat over medium heat until aromatic, 3-5 minutes. every dinner), this can can get easier over time. If vegetables start to brown, simply add a splash of water and reduce the heat. 5. Add the garlic and cook for one minute more. Add broccoli and leeks to a medium pan with a bit of vegetable stock. Add garlic and saute until fragrant, approximately 2-3 minutes. The soup looks soothing and tasty. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes. Stir it up and cook for another 3-5 minutes until broccoli is bright green. Add the stock and broccoli. Gradually whisk in broth until combined. Ingredients. Reheat individual portions in the microwave for 1-2 minutes until warmed to desired temperature. mustard, soy sauce, salt, soya, vegetable broth, vegan cream cheese and 3 more. Bring it to a boil, then lower the heat to a gentle simmer. Use an immersion blender to pure the soup. Leeks taste similar to other alliums. Keep an eye out on your email, you will be notified. Cook for another 1-2 minutes, stirring frequently. Let it cook for 10 minutes, stirring occasionally, or until the broccoli is tender but not mushy. Add the broccoli, carrot, celery, onion, and garlic. Did someone say a VEGAN creamy broccoli leek soup? If you dont have a large blender, youll need to. Preheat a heavy stock up over medium low heat and saut the onion in a splash of water (or a drizzle of olive oil) until translucent. If you are craving something lighter, pair it with your favorite salad. Chop the broccoli into small pieces and put it into the pot. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Its important to clean leeks before you cook with them to get rid of all this debris. Join me for simple healthy recipes, updates on all the latestnutrition information,lifestyle tips, andpractical nutrition advice. Store it in a large airtight container for 3-5 days in the fridge. Step 3. Water. Add 3 cups of water, broth, salt, and pepper; bring to a boil. Scoop out the leeks from the water and pat them dry. 2 tablespoons vegan butter 2 shallots, peeled and diced 1 large leek, white and tender light green parts only, cleaned and thinly sliced 2 pounds starchy white potatoes, unpeeled and diced 6 cups vegetable broth 1 teaspoon dried thyme 1 teaspoon salt teaspoon black pepper For the Broccoli Gremolata: cup slivered almonds Grated zest of 1 lemon Heat oil in a saucepan over medium heat. Remove from the heat and blend with an immersion blender. Your support means a great deal to me. Cook with the lid on for 10-15 minutes, or until the veggies are tender, stirring every 5 minutes. Directions. Simple yet flavourful Broccoli Leek Soup - only 7 ingredients & 30 minutes needed! Add this broccoli leek soup recipe to the top of the list! Enjoy! Divide the rest of the broccoli into smaller florets, and set aside. Meanwhile, saut onion in 4-6 quart stockpot in 1 tablespoon olive oil until translucent. Filed Under: Comfort Food, Entrees, Fall Recipes, Gluten Free, Kid Friendly, One Pot Meals, Soups and Stews, Winter Recipes Tagged With: Broccoli, garlic, leeks, onion, red onion. Directions. Do not cover. Add water and stock. Hi there! In a heavy bottomed large soup pot, heat the olive oil over medium heat. Gently saut the onion and celery for 3 to 4 minutes, until the onion is softened. Stir in potato, broccoli, and cabbage. Instructions. If you are yearning for a satisfying soup, you won't be disappointed with this creamy broccoli leek soup with hints of fresh ginger. And let simmer for approximately 10-15 minutes. This broccoli leek soup is great for meal prep, because it stores well and tastes great reheated. Roughly chop the broccoli (Including the stems). Step 2. Your email address will not be published. Broccoli is a cruciferous vegetable which contains antioxidants and compounds that may protect against cancer. The dark green leaves are totally edible, they just dont hold as much of the onion-y flavor as the white and light green parts. Meanwhile dice the potato and broccoli into small pieces. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add the leeks and garlic cook about five minutes to soften the leaves. Cover and bring to a boil. Toss in the broccoli and stir for another minute. Presssaut and sautee the leek slices, stirring, for about 5 minutes. Add the leeks and cook over medium heat for 3 minutes. Reduce heat, cover, and let simmer until lentils are cooked (about 20 minutes). Serve with broccoli croutons and a pinch of nutritional yeast. It was too late to make my own vegetable broth or run to the store to buy some vegetable broth, so I started searching for what else I had inthe cabinet. Lower the heat to medium-low, and add the broccoli florets. Cook for a few minutes until broccoli is bright green. Saute until tender. Transfer to paper towels to drain. Add florets, bring to a boil and then simmer 5 minutes. Your email address will not be published. Soup vegetable oil, for frying 250g of leek, sliced 200g of potatoes, finely sliced 250g of broccoli, (1 small head) 600ml of water, or vegetable stock white wine vinegar, or lemon juice salt pepper To garnish 1 handful of almonds, toasted and roughly chopped extra virgin olive oil 1 handful of chives, finely chopped print recipe shopping List Cover and bring to a boil for a few minutes, until the broccoli can be easily pierced with a knife. Here are the tools you can use to puree the broccoli soup: Here are some of the tips and tricks I learned while creating the recipe for this creamy vegan broccoli soup: A delicious and creamy vegan broccoli soup that no one would ever guess is completely dairy-free! Adjust the consistency with vegetable broth if needed. 2 Onions. Fry the onion and garlic until golden and soft. Pour vegetable broth into the pot it should just about cover all the veggies and the white beans. I've been trying to increase our consumption of greens. Heat olive oil and butter in a large pot. Bring to a boil and cook for about 5 minutes or until vegetables are tender. Yes this broccoli leek soup is totally dairy-free. 4. To make the scones, heat the oven to 220C/200C . Delicious and filling make this the perfect bowl of health. Add the potatoes, garlic, thyme, rosemary, and coriander. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients 1 + 1/2 Tbsp. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Yes - this broccoli leek soup is totally dairy-free. For the Broccoli Gremolata, in a food processor, roughly chop almonds. While the broccoli is steaming, chop the leeks, celery, red onion, green onion and garlic. recipes It's also alkalizing. 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