Looking for a way to get the broccoli in your husband (in my case) or the kids, well then you gotta make some broccoli leek soup. I was quite excited about using leeks in one of my dishes, and making this soup was just perfect. To complete this flavourful and nutrient packed soup, a piece of crusty bread is what you need.
Broccoli is rich in cancer-fighting beta-carotene, vitamin C and folate; it also provides a good dose of calcium.
Broccoli – 1 large
Leeks – 2, white and light green parts only, thinly sliced
Potato – 1 medium cut into 1 inch pieces
Garlic – 1 tbsp minced
Olive oil – 1 tbsp
Chicken or Vegetable stock – 3 cups
Separate the broccoli stems from florets.
Add the leeks and garlic to the olive oil and cook until the leeks have softened and become fragrant. Next add the potato, broccoli stems and continue cooking for another 3mins. Pour 3 cups of water, the broth, salt and pepper and bring to a boil. Cover and cook on medium low until the broccoli and potatoes have become tender. This will take about 10mins.
Finally add the florets and bring to a boil. Let the soup cool down and then puree until smooth.