Creamy Broccoli Leek Soup
This comforting vegan soup is a nourishing blend of leeks, garlic, and broccoli, thickened naturally with starchy potatoes. Simple to prepare in just 30 minutes, it delivers a silky texture without the need for cream. Perfect as a light main or a cozy side, this healthy dish is finished with zesty lemon and cheesy nutritional yeast for a vibrant flavor profile. Serve it with a thick slice of toasted bread spread with vegan butter for the ultimate winter meal.
Instructions
- 1
Heat olive oil (1 tbsp) in a large pot over medium heat. Sauté leeks (2) and garlic cloves (4 clove) for 2 minutes until soft, stirring to prevent burning.
- 2
Stir in white potato (1), broccoli (1), vegetable stock (1 litre), and sea salt (1 tsp). Cover and simmer for 20 minutes or until vegetables are fork-tender.
- 3
Off heat, use an immersion blender to process the soup into a smooth puree. Alternatively, blend in batches in a standard blender, venting the lid away from your face.
- 4
Season with black pepper (1 pinch) and stir in lemon juice (1 tbsp) and nutritional yeast (2 tbsp) for extra depth.
- 5
Serve hot, topped with almond flakes (1 handful), red pepper flakes (1 pinch), and chives (1 handful).
Nutrition Facts
Per portion