Broccoli Leek Soup Recipe

Broccoli Leek Soup Recipe

This broccoli leek soup recipe takes simple seasonal ingredients and transforms them into a flavorful soup. No one flavor overpowers another here: the sweetness of the peas mingles with the broccoli, leeks, potato, and onion to create a balanced dish perfect as a cozy winter soup, or as a light meal on hot summer’s day.

Leek Recipes

Leeks are in the onion and garlic family, and look like large scallions. Leeks have a milder, more delicate flavor than onions, and are great in soups. One of my favorite recipes is this Turkish-style leek recipe, and they are also terrific in this sausage dinner skillet recipe.

Broccoli Leek Soup Recipe, leek recipes

Serving Suggestions

Try pairing this refreshing soup with Sweet Potato Salad with Nasturtium Pesto, or this Radish and White Bean Salad.

Broccoli Leek Soup Recipe, leek recipes

Broccoli Leek Soup Recipe

This nutritious soup is easily made with produce available all year round.
Print Pin Rate
Course: Soup
Cuisine: California
Keyword: leek soup recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Aliye Aydin

Ingredients

  • 1 large onion
  • 3 large leeks
  • 1/2 pound russet potatoes
  • 3 ¾ cups vegetable or chicken stock
  • 1 bay leaf
  • 1 large head broccoli
  • 1 ½ cups frozen peas or fresh peas
  • 2 Tablespoons olive oil or unsalted butter, or a mixture
  • 2-3 Tablespoons freshly chopped parsley
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Sprigs of parsley, to garnish

Instructions

  • Chop onion. Clean leeks and slice white and light green parts only. Chop potatoes (no need to peel). 
  • Mix together onion, leeks, potatoes, stock and bay leaf in a large soup pot and bring to a boil. Cover, lower to a simmer, and let cook for 10 minutes.
  • Meanwhile, cut broccoli into florets, peel the stem and cut into bite sized pieces. Add the broccoli and peas to the pot, cover, return to a boil, then lower to a simmer and cook for 10 more minutes, or until potatoes and broccoli are soft, stirring occasionally.
  • Mix in the olive oil or butter, remove from heat, and remove and discard bay leaf. Allow to cool slightly, then blend with a stick immersion blender* and puree.
  • Add the parsley and blend so that there are still small flecks of parsley in the soup.
  • Return soup to saucepan and reheat gently. Add salt and pepper.**
  • Serve into individual bowls and garnish with parsley sprigs.

Notes

*Soup may also be removed from the pot and pureed in a blender. Use caution when doing this.
**take into account if your stock is already salted, added salt will be less than ¾ teaspoon.
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