Broccoli, Leek and Potato Soup

After so much meat-eating this past Easter weekend, I am in need of lighter, veggie-based meals. This soup offers the comfort food I need right now. A simple, yet balanced and healthy meal. Thanks to the natural properties of broccoli and leek, you’ll get some antibacterial and immunity-boosting activities, as well as healthy gut actions. Or in other words, you’ll have a warm and hearty cuddle for your tummy 🙂

Print Recipe

Broccoli, Leek and Potato Soup

Author: Stella

Difficulty: Easy Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 4

Ingredients

Servings

• 1 tablespoon Oil (EVO)
• 1 large Leek (or 2 medium leeks, finely chopped)
• 1 large Potato (cubed)
• 1 Broccoli (chopped)
• 700 milliliters Vegetable Stock
• Pepper (to taste)
• Fresh Thyme (or 2 Bay Leaves)

Instructions

1. Heat the oil in a large pot, then add the leek, finely chopped. Cook for 5 minutes on medium heat.
   
2. Add the potato, previously cubed. Mix well and cook for 3 minutes.
   
3. Finally, add the broccoli, combine well and cook for 2 minutes.
   
4. Add the vegetable stock, pepper and herbs. Set heat to low-medium and cover the pot with a lid. Cook for 30 minutes.
   
5. Once the soup is ready, remove it from the heat and leave to cool down for 5 minutes. Blend the soup (I used an immersion blender). Heat it up if necessary. Serve hot with some more ground pepper on top and a splash of olive oil.