Broccoli Leek Soup

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On a cold winter evening, there is nothing more comforting than a bowl of homemade soup. With only a handful of ingredients, this soup is super easy to prepare. Broccoli is nutritious and low in calories. It is rich in vitamins A, C and folic acid and the protein content is about one-third of its nourishment. Leeks are a nutrient-rich, high-fibre food related to green onions. They are mainly carbohydrate and fibre, although they are rich in potassium, folic acid, iron, calcium and vitamin C. Soup is a great way to add more vegetables to your diet.


  • 2 Tablespoons olive oil
  • 2 leeks*, including tender green parts, finely chopped
  • 1 1/2 lb broccoli, trimmed, florets and stalks cut into 1-inch pieces
  • 4 cups vegetable broth
  • salt and freshly ground pepper to taste
  • 1/4 cup sour cream or plain yogurt for garnish (optional)
  • Garlic croutons for garnish (optional)
  • 2 Tablespoons finely chopped fresh chives for garnish (optional)


1. In a large saucepan over medium heat, warm the oil. Add the leeks and sauté until softened, 3-5 minutes. Add the broccoli and continue to sauté, stirring frequently until slightly softened, about 2 minutes longer.

2. Add the broth and bring to a simmer over medium heat. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15-20 minutes. Remove from heat.

3. In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a handheld blender in the pan until smooth. Return the soup to medium heat and reheat gently. Season to taste with salt and pepper.

4. Ladle the soup into warmed bowls and garnish with the sour cream or plain yogurt, croutons and chives.

Serve immediately and enjoy!

Makes 4 servings.

Cleaning Leeks *Because they are grown in loose, sandy soil, leeks often have grit lodged between their tightly packed leaves. To clean a leek, trim off the roots and the tough, dark tops of the leaves. Peel away the outer layer from the stalk and discard. Halve or quarter the leek lengthwise. Rinse well under cold running water, pulling the layers of leaves apart slightly to wash away all of the grit.

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