Broccoli, leek and potato soup
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Our leek and potato soup recipe is given a point of difference with the delicious addition of broccoli. A quick and healthy dinner or lunch recipe for the colder months, it is also vegan and gluten-free, so caters to all.
Ingredients
Soup
- vegetable oil, for frying
- 250g of leek , sliced
- 200g of potatoes , finely sliced
- 250g of broccoli , (1 small head)
- 600ml of water, or vegetable stock
- white wine vinegar, or lemon juice
- salt
- pepper
To garnish
- 1 handful of almonds , toasted and roughly chopped
- Carapelli Extra Virgin Olive Oil
- 1 handful of chives , finely chopped
Method
1
Add a splash of oil to a large pan. Add the leeks with a pinch of salt and gently sweat until the soften without colouring
2
Cut the broccoli into florets and finely slice the stalk. Add this to the pan along with the sliced potato. Top with the water or vegetable stock and leave to simmer for 30 minutes
3
Once the broccoli and potato is very soft, transfer the contents of the pan to a blender and blitz into a smooth soup. Taste and season with salt, pepper and a dash of vinegar or fresh lemon juice to bring it to life
4
Serve hot and garnish with toasted almonds, chives and a drizzle of extra virgin olive oil. Finish with a crack of black pepper and serve
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Broccoli, leek and potato soup
