Description
This Broccoli Leek Soup is a comforting, nutrient-packed soup perfect for chilly fall and winter days. Roasting the vegetables enhances their natural flavors, and blending them into a smooth, super-green soup makes for a creamy, delicious meal packed with vitamins and antioxidants.
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
- 1 handful parsley, large
- 1 handful cilantro, large (optional – can swap for spinach or other greens)
Other Ingredients
- 2 tbsp olive oil
- 2½ cups vegetable broth
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper or a reusable baking mat to prevent sticking and make cleanup easy.
- Prepare Vegetables: Arrange the broccoli florets, chopped leeks, white onion, peeled and chopped potatoes, and sliced garlic head on the prepared sheet pan. Drizzle everything with olive oil and season with salt and pepper to taste.
- Roast Vegetables: Place the sheet pan in the oven and roast for approximately 35 minutes or until the potatoes are tender and easily pierced with a fork. Roasting concentrates the flavors and softens the vegetables.
- Blend Soup: Once the vegetables are cool enough to handle, transfer them to a high-speed blender. Add the fresh parsley, cilantro (or your preferred greens), and vegetable broth. Blend until the soup is completely smooth and creamy.
- Adjust Seasoning: Taste the blended soup and adjust the salt and pepper as needed to suit your preference. If desired, add additional herbs or spices.
- Serve: Pour the soup into bowls and serve warm. Optionally, add toppings like nutritional yeast or vegan parmesan for a cheesy touch.
Notes
- Make it cheesy by adding nutritional yeast or sprinkling vegan parmesan on top before serving.
- You can swap cilantro for other greens like spinach if preferred.
- Use a high-speed blender for the smoothest texture.
- Roasting the vegetables enhances the soup’s flavor compared to boiling or steaming.
