Winter is about soup, I just love it! Nothing is better than the aroma of onion, celery and carrots melding together, which is usually the base of all soups that I create. This recipe for Potato, Leek and Broccoli soup is very easy and its silky texture is almost like there is cream inside, but alas this is a vegan recipe. What gives this soup the consistency is incorporating the broccoli stalks.
POTATO, LEEK & BROCCOLI SOUP
6 cups chicken broth
3 tablespoons extra virgin olive oil
3 large leeks, light green & white part only, sliced
2 garlic cloves, minced
1 head of broccoli, stalk & florets chopped
Salt & pepper, to taste
Microgreens, like winter purslane, for garnish if desired
3 medium potatoes, peeled and chopped
Place olive oil in the bottom of a large soup pot over medium heat. Add leeks, garlic, salt and pepper. Let cook until leeks become tender, about 5 to 7 minutes. Add broth, potatoes, and broccoli. Cook until potatoes are tender, about 30 minutes. Once tender, place into a blender and purée until desired consistency is achieved. Place micro greens on top of soup just before serving. Drizzle with olive oil, if desired. To make this soup into a meal, serve poached chicken on top.
This recipe originally appeared in the Winter 2015 of ROSE & IVY Journal