I have made a a range of soups with the vegetable leek. To look at the previous recipes I have made, click on one or all of the links here:
I actually made this soup on a sunny Saturday. However, this soup is also made in the winter as well. The potatoes makes the soup really thick so you don’t need to use cream. However, for your preferred consistency you can thin it down with milk and stock so it is not as heavy.
Adding the spring onion complements the leeks and gives it extra flavour. Also the broccoli gives it extra bite and sweetness. Prep and cooking time is quick and efficient too. A great meal to have at any time of day.
Prep: 15 mins
Cooking time: 45 mins
Serves: 3 people
-1 Tsp oil
-1 and a 1/2 large leeks
-2 small Broccolis
-1 Spring onion chopped
-1 tsp chives
-1 tsp parsley
-350g potatoes peeled and sliced
-700ml vegetable stock
-Salt and Pepper
Fry the leek and potatoes until soft.
Add vegetable stock and allow to simmer until the potatoes are tender.
Add the leek, potatoes and stock to the food processor.
Return the mixture to the saucepan and add the milk.
Season with the chopped garlic.
Take the broccoli florets off the stalk.
Add the broccoli florets to the soup.
Add chives and parsley to the soup.
After 10 minutes serve in a bowl.
Garnish with spring onion and parsley