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Creamy Leek and Broccoli Soup

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a bowl of creamy broccoli soup
Prep Time: 
35 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Brassicas: Cooking The World's Healthiest Vegetables by Laura B. Russell ($23, Ten Speed Press, 2014)

Ingredients

  • 2 Tbsp olive oil
  • 3 leeks, white and light green parts, halved lengthwise and thinly sliced crosswise
  • 1 1⁄2 tsp kosher salt, divided
  • 3 cloves garlic, peeled but left whole
  • 6 cups broccoli florets and peeled, diced stalks (about 1 1⁄2 lb)
  • 3 1⁄2 cups low-sodium vegetable broth
  • Freshly ground black pepper, for serving
  • Chopped fresh chives, for serving (optional)

Directions

  1. In a large pot, heat oil over medium-low heat. Add leeks and 1⁄2 tea­spoon of the salt. Cover, and cook, stirring occasionally, for about 10 min­utes, until wilted.
  2. Stir in garlic, broccoli, and remaining 1 teaspoon of salt. Pour in broth, raise heat to medium-high, and bring to a boil. Lower heat to a simmer, partially cover, and cook for about 10 minutes, until broccoli is tender.
  3. Remove from heat and let cool slightly. Transfer soup to a blender, in batches if necessary, and puree until smooth. Gently reheat soup to serving temperature. Alternatively, puree soup directly in the pot with an immersion blender. (The soup can be prepared up to 2 days ahead, cov­ered, and refrigerated until ready to reheat.)
  4. Ladle the soup into bowls, top with some pepper and chives, and serve hot.
Nutrition Info: 
161 Calories, 7 g Protein, 17 g Carbohydrates, 4 g Fiber, 9 g Total fat (2 g sat, 5 g mono, 1 g poly), 372 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin A, Folate, Manganese, ★ Vitamin B6, E, Calcium, Iron, Magnesium, Phosphorus, Potassium

Acclaimed by doctors and nutritionists for their powerful health benefits, brassicas such as kale, Brussels sprouts, cauliflower, broccoli, and cabbage can also be the most delicious part of your meal when properly prepared.

The 80 inventive recipes in this book play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them under layers of cheese or boiling them to death. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.

Straightforward cooking methods like roasting, sautéing, pickling, and stir-frying transform brassicas into satisfying dishes.

laurabrussell.com

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Contributor

Laura Russell

Laura Russell is a writer and recipe developer based in Portland, Oregon.

She is the author of Brassicas and The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine.

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