Broccoli Leek Soup
Want an easy and delicious way to get your greens? Look no further and try this broccoli leek soup.
|Prep Time||5 minutes|
|Cook Time||10 minutes|
|Total Time||15 minutes|
- 1 lb broccoli
- 4 tbsp butter organic
- 1 large leek halved lengthwise and sliced into ¼-inch half moons
- sea salt (sea salt has mineral content)
- 2 tbsp miso organic, dissolved in 4 cups hot water (Miso = fermented soybeans, pro-biotic effects)
- 1/4 cup basil pesto
- 1/4 cup greek yogurt whole organic (same rationale as the butter; also you want whole not reduced fat because the fat soluble vitamins – e.g., K2 – are in the fat!)
- 3-4 cups chicken or vegetable stock (instead of miso)
- 1 large red onion organic, diced (instead of leek)
- 2 tbsp yogurt
- olive oil extra virgin
- pinch chilli flakes or cayenne pepper
- 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.
- 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.
- Remove the soup from the heat and stir in the basil 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.
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.
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.
Easy and delicious!
|Prep Time||10 minutes|
- 1 cup basil leaves organic
- 1/4 cup parmesan or pecorino cheese grated, organic
- 3 tbsp pine nuts toasted, organic (pine nuts are often from China – do not eat these unless certified organic!)
- 3 tbsp olive oil extra virgin
- 1 clove garlic (I actually use ½ organic red onion instead as my husband, Joe, is allergic to garlic)
- splash lemon juice 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.organic (conventional has pesticide residues)
- pinch sea salt
- 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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