Broccoli, Leek and Potato Soup

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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 🙂


Broccoli, Leek and Potato Soup

Difficulty: Easy Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Servings: 4



  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.
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