Leek and broccoli soup

Somehow, I managed to stuff up the ingredients of several recipes, and found myself with two leeks and a head of broccoli (and a sweet potato, which shall come into its own anon).  And so, this simple but yummy soup came into being.  It serves four people with light lunch size serves - I served mine with a salad sandwich on homemade wholemeal spelt, pumpkin seed and walnut bread).

2 x large leeks - chopped
1 head broccoli - stalk and florets - chopped
3.5 cups veggie stock
1 tbsp oil
1/2 cup milk or soy milk
Black pepper to taste

In a large sauce pan or soup pot, heat the tbsp of oil and sweat the leeks until they are opaque and soft.
Add the broccoli and sauté for five minutes.
Add the stock and let simmer at medium heat until the broccoli is tender but not soggy.
Add the milk and warm through.
Season with black pepper to taste.

This would be yum with a bit of Greek or soy yoghurt stirred through or some shaved parmesan on top.


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