Creamy Broccoli & Leek soup

Broccoli & leek soup with goat cheese

I have definitely been under the weather these last couple of days, but I managed to drag myself out of bed long enough to make a lovely belly-warming soup for myself to get me through the day. I never used to make my own soups at all but I’ve really gotten into it this last year with soups like butternut squash & carrot, spicy tomato soup, cauliflower soup and before that with my beetroot soup, white asparagus soup and parsnip soup.

But this week I wanted to go for another great Autumn and Winter veg: Broccoli! For a while I was torn between adding celery or leek to it, to give it more depth but I ended up going for leek cause it gives off that lovely onion-like flavour rather than celery.

Another reason I went for broccoli, is that it comes with quite a lot of health benefits, as it’s part of the cruciferous vegetable family (same as cauliflower Brussels sprouts, kale, cabbage, bok choy, arugula, ..) and this family of vegetables is known to be good for fighting cancer, decreasing the risk of obesity, diabetes, heart disease and they increase your energy and improve your bone health. It contains vitamin C, which is great for your skin but also vitamin K & A as well as folate and potassium.

Last but not least, as a finishing touch for this recipe I’ve gone for something a bit more unusual: goat cheese. I got a few raised eyebrows when I first mentioned it, but after they tried it they absolutely loved it. The soup itself is completely dairy-free and vegan, but keep in mind of course that adding the goat cheese will not make it suitable for vegans or people with an allergy/intolerance to goat milk. Same goes for the croutons, unless you make them from spelt/gluten-free bread they will not be suitable for people with wheat or gluten allergy/intolerance.

Broccoli & leek soup with goat cheese

Broccoli & leek soup with goat cheese

Makes: about 2l of soup
Serves: 8-10

  • 1kg broccoli (+- 2 heads)
  • 1 leek
  • 2 cloves of garlic
  • 1,25l – 1,5l of water
  • 2 cubes of vegetable stock
  • 125ml cream or soy cream
  • pepper & Irish sea salt
  • Optional: 150g goat cheese (not a log, but rather a tub of spreadable cheese)
  • Optional: parsley and red onion
  • Optional: handful of croutons (can be made from spelt/gluten-free bread

Preparation

Cut the broccoli florets and part of the stem. Wash thoroughly and set aside.

Remove the bottom and darker leaves of the leek and chop up everything else in rings. There is no need to make this very thin as we’ll be mixing it later, but try to go for rings of about 0,5-1cm wide. Now leeks tend to have quite a lot of sand stuck between them so make sure to wash this very thoroughly by using your hands to wash out as much of the sand stuck in between those rings and leaves.

Now heat up some olive oil in a deep pot. Slice up garlic and add it to the pot. Cook for about a minute, then add leek and stir well. Let the leek soften for 3-4 minutes before adding the broccoli.

Add the 1l of water on top of the broccoli along with the stock cubes. Bring to a boil and let it cook for 5 minutes.

Pour the cream in and add a generous amount of pepper and sea salt and blend the soup until there are not bits or chunks left. Add more water if you want the soup to be a bit thinner. In my case I added about 200ml extra as I don’t like my soups to be too thick.

Serve with some freshly baked croutons (or from the store but avoid getting ones with more garlic) and a dollop of goat cheese if you’re not vegan or allergic/intolerant to goat milk. You can also add just a tiny bit of parsley and red onion, but don’t go overboard with the onion.

Broccoli & leek soup with goat cheese

Broccoli & leek soup with goat cheese

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9 Comments

  • Reply
    Laura Martens
    September 27, 2017 at 10:10 am

    This looks super good! I love leek myself. I don’t like all kinds of soups but this one sure looks nice!

  • Reply
    nicole orriens
    September 27, 2017 at 10:28 am

    It looks delicious!

  • Reply
    MC Kleuver
    September 27, 2017 at 4:13 pm

    Lekker en mooi opgemaakt. Zo zie je dat niet vaak hoor. Je hebt talent. En ik had best willen proeven!

  • Reply
    Xenia
    September 27, 2017 at 8:20 pm

    It looks like a nice and tasty picture! I’m very curious about the taste, they are not my favorite vegetables

  • Reply
    Marsha
    September 27, 2017 at 9:04 pm

    Looks good and healthy! I am not really a big fan of soups though. I will stick with the oh so original chicken soup 😉

  • Reply
    Armande
    September 28, 2017 at 2:32 am

    What a wonderful combination. I had never thought to combine those two. I will be sure to try this out. For myself. Hubby hates broccoli with a passion for some reason.

  • Reply
    Joandi Loes Tholen
    September 28, 2017 at 1:46 pm

    Oh mijn god what a delicious soup! You just made me hungry. Hmmm

  • Reply
    Elles
    September 28, 2017 at 6:50 pm

    Ohh so yummy!! This looks delicious. As a souplover I must give this one a try.
    Love,
    Elles

  • Reply
    Mariëlle | Me-licious
    September 28, 2017 at 7:33 pm

    Such stunning photos! And what a delicious recipe. Soup season has come back now that Autumn is here and I’m going to enjoy it cause I love soup so much!

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