Leek and Broccoli Soup

It’s cold… and rainy… and all I want to do is curl up on my couch with a mug of hot chocolate and a bowl full of  ice cream err…. green, healthy, healthy soup.

Must stay away from ice cream.

Soup is one of those meals that is part of the daily rotation in the fall and winter. It’s insta-coziness. And especially perfect for around the holidays when all your meals are incredibly rich. Have some green soup for lunch. It’s good for you.

Leek and Broccoli Soup

Print Recipe
Serves: 6-8


  • 1-2 tbsp olive oil (for sauté-ing)
  • 2 medium leeks chopped
  • 1 medium onion chopped
  • 1 large potatoes, peeled and cut in small cubes
  • 3-4 cups vegetable stock or chicken broth
  • salt to taste
  • pepper to taste
  • 1 Bay Leaf
  • 1 head of broccoli chopped and stems peeled*
  • 1 large handful of spinach
  • Optional Garnishes:
  • Parmesan
  • Yogurt
  • pinenuts



Sauté leeks and onions until they become translucent and soften. Add potatoes and sauté for 1-2 minutes. Add the broccoli stems (keep the florets back for later- they don't need as much cooking).


Add water or stock to just cover the vegetables. Bring to a boil, add the bay leaf and then turn down to a simmer until the potatoes are tender (can be pierced easily with a fork); about 15-20 min.


Add the rest of the broccoli. Cook for an extra 5-8 min on med-low heat being careful not to overcook so broccoli does not lose its bright green colour. Turn the soup off and add the spinach. Let it sit for 1-2 minutes. Add salt and pepper to taste. Remove the bay leaf.


Cool slightly and purée mixture in a blender. Garnish with chives and parmesan. Or with croutons. Or with a yogurt swirl.


* make sure to peel the stems and only include the soft green interior, the exterior will not puree and will have a tough texture

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