Broccoli Leek Soup

Delicious super-green soup to keep you warm in the fall and winter.

Course Main Course, Soup

Cuisine british

Keyword broccoli soup, creamy plant based soup, creamy vegan soup, easy vegan soup, green goddess soup, green soup, healthy vegan soup, leek soup, plant based soup recipe, vegan soup recipe, vegan soups and stews

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 158.4

Author carleigh

Equipment

Sheet pan
baking parchment or reusable silicone mat
Cutting board
Sharp knife
High-speed blender

Ingredients

1 head broccoli large, broken into florets
2 leeks both green and white parts cleaned and chopped
1 white onion chopped
2 Yukon gold potatoes peeled and roughly chopped
1 head garlic top sliced off
2 tbsp olive oil
2½ cups vegetable broth
1 handful parsley large
1 handful cilantro large, optional swap for different greens like spinach

Instructions

Preheat the oven to 375F, and line a sheet pan with parchment or a reusable baking mat.
Add the broccoli, leeks, onion, potatoes and garlic to the sheet pan. Drizzle with olive oil, salt and pepper. Place in the oven for 35 minutes, until the potatoes are fork tender.
When safe to handle, transfer the ingredients in a high speed blender, along with the parsley, cilantro and vegetable broth. Blend until completely smooth. At this time, taste and adjust the salt and pepper as desired.

Notes

Make it cheesy with nutritional yeast or sprinkle vegan parmesan on top.

Boost protein content by stirring in a can of white beans before blending. You can also serve crispy tofu cubes on top.

Color aside, cauliflower can be a great substitute for broccoli. You can also use romanesco for a fresher take on this recipe.

Smooth or chunky – blend fully for silky soup, or pulse briefly for a rustic texture.

Nutrition