Broccoli Spinach Leek Soup
This thick, sweet comforting Broccoli Spinach Leek Soup is perfect for chilly days.
For those kind of days when you would like to stay all day in the sofa watching the rain to fall. .
I’m a passionate about winter soups, love to have them for lunch or dinner, it reminds me to my years in Dublin, the chilly and grey days. They always brought me comfort and of course kept me warm.
Using just the broccoli steams, I don’t like anything go to waste, instead of the florets, you get a pale green colour soup which also transmits peace and quiet. If you want to update your soup and make it more nutritious and full filling topping with some legumes or cereals, a good choice would be lentils or quinoa.
Broccoli is one of those superfoods, is full of antioxidants, minerals and vitamins. Tt’s anti-inflammatory and high in phytonutrients which support optimum health and protect against disease. The only concern is that produce intestinal gas. Leeks are much underappreciated, but leeks are actually very important on traditional cooking, they are like a staple that nobody notice or pay attention too. But the truth is that they help protect the body from oxidative stress and are loaded with B vitamin folate.
Definitely you should give it a try on cold days and please, don’t forget to tag your photos #healthyforkful on Instagram, I would love to see how you keep yourself warm 🙂
- 1 tablespoon extra virgin olive oil
- 2 leeks, white and tender green parts only finely chopped
- 1 broccoli, stems peeled and sliced keep florets for another use
- 2 handfuls fresh spinach
- 1 litre vegetable oil
- sal
- black pepper
- 120 ml sour or coconut cream
- lentils cooked
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Heat olive oil in a saucepan. Add the leeks and cook over medium heat, about 3 minutes.
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Add broccoli stems and stock. Season with salt and pepper and bring to a boil.
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Cover and simmer until the stems are tender, about 20-30 minutes. Add the spinach and let it cook with its proper heat.
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Blend it, correct thickness with a bit more stock if necessary and add cream, keeping some for serving.
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Serve it with a splash of cream and if using with some cooked lentils.