Broccoli Spinach Leek Soup

Broccoli Spinach Leek Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 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

For serving (optional)

  • lentils cooked


  1. Heat olive oil in a saucepan. Add the leeks and cook over medium heat, about 3 minutes. 

  2. Add broccoli stems and stock. Season with salt and pepper and bring to a boil.

  3. Cover and simmer until the stems are tender, about 20-30 minutes. Add the spinach and let it cook with its proper heat.

  4. Blend it, correct thickness with a bit more stock if necessary and add cream, keeping some for serving.

  5. Serve it with a splash of cream and if using with some cooked lentils.