Broccoli Leek Soup with Basil Pesto

Blog / Nutrition / Recipes / May 24, 2016

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Broccoli Leek Soup

Want an easy and delicious way to get your greens? Look no further and try this broccoli leek soup.

Makes = 4 servings.

Ingredients:Broccoli Leek Soup

  • 1 lb broccoli
  • 4 tablespoons organic butter from pastured cows (or extra virgin organic [EVO] olive oil) Pesticides and toxins concentrate in fat; pastured butter has an excellent 3:1 omega-6/3 ratio and also contains anti-inflammatory CLA. Conventional butter has a 8:1 n-6/n-3 ratio, virtually no CLA + toxins. EVO phenol content much much greater than non-organic, highly processed olive oil.
  • 1 large organic leek, halved lengthwise and sliced into ¼-inch half moons or large organic red onion, diced (red onion much higher in phenolic actives than white)
  • Coarse sea salt, to taste (sea salt has mineral content)
  • 3-4 cups chicken or vegetable stock or 2 tablespoons organic miso dissolved in 4 cups hot water (Miso = fermented soybeans, pro-biotic effects)
  • ¼ cup basil pesto
  • ¼ cup organic Greek whole yogurt (same rationale as the butter; also you want whole not reduced fat becausethe fat soluble vitamins – e.g., K2 – are in the fat!)
  • 1 oz (2 tablespoons) yogurt to garnish
  • Good quality ie. EVO olive oil, to garnish
  • Pinch ground chile flakes or cayenne, to garnish


  1. Cut the florets off the broccoli stalks and set aside. Trim any brown spots off the stalks, halve lengthwise if thick and slice ¼-inch thick.
  2. Melt the butter in a heavy-bottomed stock pot or Dutch oven over medium heat. Add the sliced leeks, broccoli stems and a generous pinch of salt. Cook, stirring often, until the broccoli stems are just starting to become tender, about 5 minutes. Add the broccoli florets and 3 cups of the stock. Continue to cook, stirring occasionally, until the soup is hot and the florets are just tender, about 5 minutes more. The goal is to keep the soup bright green and for the broccoli to keep some of its texture, so take care not to overcook it.
  3. Remove the soup from the heat and stir in the pesto, and yogurt.  Puree with a hand blender until there are no large chunks of broccoli or leek. Add a little more stock if you’d like your soup a bit thinner. Taste and adjust seasonings.

If you don’t have a hand blender, you can puree the soup in batches in a blender. If you go this route, take care not to fill your blender jar more than ⅔ full, otherwise the steam from the hot soup can blow the lid off your blender. Getting burned by hot soup is no fun–trust me on this one.

*Note: For most pureed soups, I like a super-smooth texture so I puree them in a blender. I puree but never strain; for a healthy gut/digestive system, you want the fiber! For this soup, I prefer a more rustic texture so I opt for my hand blender and don’t process it for very long.  

Basil Pesto 


  • 2 ounces (1 packed cup) organic basil leaves
  • 1 ounce (¼ cup) grated organic parmesan or pecorino cheese (same reasons as above)
  • 3 tablespoons toasted organic pine nuts (pine nuts are often from China – do not eat these unless certified organic! Must be organic)
  • 3 tablespoons or more good EVO olive oil
  • 1 clove garlic… I actually use ½ organic red onion instead as Joe (my husband) is allergic to garlic
  • Splash of lemon juice (organic – conventional has pesticide residues)
  • Pinch sea salt


  1. Pulse all ingredients in a food processor until the pesto reaches desired consistency. Thin with a little olive oil if desired. Taste and adjust salt and lemon to taste.

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