Broccoli Leek Soup Recipe
A comforting and creamy Broccoli Leek Soup that is roasted to perfection for enhanced flavors, then blended until smooth. This hearty soup features a blend of fresh vegetables including broccoli, leeks, potatoes, and garlic, finished with fresh herbs for a vibrant, nourishing meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 head broccoli (large, broken into florets)
- 2 leeks (both green and white parts cleaned and chopped)
- 1 white onion (chopped)
- 2 Yukon gold potatoes (peeled and roughly chopped)
- 1 head garlic (top sliced off)
Other Ingredients
- 2 tbsp olive oil
- 2½ cups vegetable broth
- 1 handful parsley (large)
- 1 handful cilantro (large, optional swap for different greens like spinach)
- Salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a sheet pan by lining it with parchment paper or a reusable baking mat to prevent sticking and make cleanup easier.
- Roast Vegetables: Arrange the broccoli florets, chopped leeks, chopped onion, peeled and roughly chopped potatoes, and the head of garlic with its top sliced off on the lined sheet pan. Drizzle everything with olive oil and season with salt and pepper. Toss lightly to coat evenly. Place the pan in the oven and roast for about 35 minutes, or until the potatoes are fork-tender and vegetables are nicely caramelized.
- Blend Soup: Once the vegetables are roasted and cool enough to handle, transfer them to a high-speed blender. Add the fresh parsley, cilantro (or your chosen green alternative), and the vegetable broth. Blend everything together until the soup is completely smooth and creamy. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: Pour the soup into bowls and serve warm. Optionally garnish with additional fresh herbs or a drizzle of olive oil for extra flavor.
Notes
- You can substitute cilantro with spinach, kale, or other leafy greens if preferred or to vary the flavor.
- For a richer texture, add a splash of plant-based cream or coconut milk before blending.
- To make it vegan and gluten-free, ensure the vegetable broth is free from animal products and gluten additives.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust the thickness by adding more or less vegetable broth depending on your desired consistency.
Find it online: https://recipeplenty.com/broccoli-leek-soup-recipe/
