Broccoli, leek and potato soup

45 minutes



  • 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
  • extra virgin olive oil
  • 1 handful of chives, finely chopped


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
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
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
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