Broccoli Leek Soup
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1 bunch broccoli
- 1 leek white and green parts carefully washed and then sliced
- 1 can white beans drained, rinsed
- 2 carrots chopped
- 2 cups stemmed and torn kale leaves
- 1 13.5 can coconut milk or light coconut milk
- 1 clove garlic diced
- 3 cups broth from chicken vegetable, or mushroom base and water (whisk base into warm water)
- Salt and pepper optional: lemon zest or red pepper flakes
Ingredients
|
Instructions
- Slice broccoli stem two inches from end (or where stem is woody) and discard. Then chop broccoli stem into half inch rounds and quarter. Roughly chop the florets, add all broccoli pieces to a large soup pot.
- Add carrot, leek, garlic, kale, beans, and garlic. Add all veggies to stock pot and cover with coconut milk and broth, then bring to a boil. (It is going to seem like there are way too many vegetables in the pot to achieve a boil, don’t worry. They will rapidly cook down!)
- Cover pot and lower temperature to a simmer. Let soup simmer for 30 minutes or until vegetables are soft.
- Let cool and then puree as desired in a blender or use an immersion blender for less cleanup.
- Season to taste with salt, pepper, freshly zested lemon or red pepper flake.
- Serve with crusty bread.
Recipe Notes
Recipe by Compost & Cava: https://www.compostandcava.com/home/rich-healthy-broccoli-soup
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