Potato, Leek & Broccoli Soup

ROSE & IVY Journal Potato, Leek & Broccoli Soup

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.  



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