Simple yet flavourful Broccoli Leek Soup – only 7 ingredients & 30 minutes needed! | Whole30 + Vegan
This is like a hug in a bowl. A simple, soothing, nourishing hug that tastes like winter time bliss. It’s kind of like a lightened up potato and leek soup with broccoli!
I mean…I don’t even know what that means, but it feels right so I’m just going to go with it.
How to Make: Broccoli Leek Soup
This soup is crazy simple. It can easily be made in less than 30 minutes and requires very few ingredients :
✔️Olive oil
✔️Leeks
✔️Garlic
✔️Potato
✔️Broccoli
✔️Vegetable Stock
✔️Salt & Pepper
All you need to do it sauté your leeks and garlic in a heavy bottomed soup pot for a few minutes to enhance those flavours before adding you remaining ingredients. Stir it all up, throw a cover and let those flavours simmer together and get to really know each other as the veggies soften.
Once softened it’s time to puree the soup. The easiest way to do this is by using an immersion blender (<–affiliate link) so that you can blend it all up right in the pot.
If you don’t own an immersion blender – no worries! You can easily do this in a standard kitchen blender with a few more steps. Blend up the soup a cup or two at a time until your done. Please make sure to be careful to not fill the blender too full and to open the blender lid away from you when doing this. When blending hot things the pressure in the blender builds up easily. Too much in the blender might result in a splashing and I think we can all agree here that this soup is much better off in our faces and not on our faces.
Right now Mike & I are in the middle of our Whole30 so I decided to dress this up with a few Whole30 compliant toppings (almonds, red pepper flakes & chives). As much as I enjoy a smooth soup, I alway need to have something with a little more bite to go alongside. Normally though I wouldn’t turn down a healthy chunk of toasted & butter gluten free bread to go along with a soup like this.
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Broccoli Leek Soup
Simple yet flavourful Broccoli Leek Soup - only 7 ingredients & 30 minutes needed! | Whole30 + Vegan
Ingredients
- 1 tablespoon | 15 ml olive oil
- 2 medium | 350 grams leeks, washed & chopped
- 4 large cloves | 1 tablespoon garlic, minced
- 1 large | 450 grams potato, peeled and cut into cubes
- 1 large head of broccoli, roughly chopped
- 1 litre 960 ml | vegetable stock
- 1 teaspoon sea salt or to taste (the amount of salt you need will depend on how salty your stock it)
- 1 tablespoon | 15 ml lemon juice optional
Instructions
- In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
- Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
- Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
- Taste and season with more salt and pepper as needed and serve.
Optional Additions
- Top with a sprinkling of almond slices for added texture, red pepper flakes, black pepper, chopped chives and/or a drizzle of olive oil over the top.
- You can also mix in a squeeze of lemon juice to brighten up the flavour if you like.
- For an added cheesy flavour add a couple tablespoons nutritional yeast
Nutrition Information
If you like this soup you might also enjoy trying our:
Kayla says
On a low carb diet, so make the soup with cauliflower instead of potato (as you suggested on one of the comments). Absolutely AMAZING! I feel this may become a staple in my life ♥
Sarah Nevins says
Yay! Thanks Kayla – so glad you enjoyed it!
Anjela says
Hello from the UK. Love this soup! I’ve made it three times and lately for my 6 month old who couldn’t get enough 🙂 we used a low salt gluten free stock cube instead of salt. Would love more veggie recipes
Sarah says
That’s so great Anjela! So happy you guys liked it!
Kelly says
Made today looks&taste very good. I added kielbasa sliced after pureed. Thankyou
Sarah says
Thanks Kelly! Love the idea of adding kielbasa!
Kristee says
Just made this soup as a go-to during the day in between chasing my 8 month old around and it is DELICIOUS!!!! I used a lamb broth that I made instead of vegetable stock and added a vegetable stock cube instead of salt. YUM, YUM, YUM! Thank you!
Sarah says
Yay! Thanks Kristee – I’m so glad to hear that! Thanks for coming back to let me know what you thought!
Nancy says
I’m making this tonight, but with my home made chicken broth, and adding in the cooked chicken after the blending part. Another way to add texture is to remove some of the veggies before blending (a slotted spoon works great). I do that all the time with blended soups. Another way it could be done is to reserve some of the uncooked vegetables (not the leeks, since the dark green part is so fibrous), and then continue simmering the blended soup and add the uncooked veggies, and cook 10 to 15 more minutes, until desired doneness. A great add on to a blended broccoli/potato/leek soup is simmering some diced carrots at the end. Also, for anybody that is using chicken broth as the base, just add the chicken back in as well. For those that can digest the FODMAPS, some slices of mushroom, diced onion, and/or celery are also great add ons.
Sarah says
That sounds really lovely! I like leaving my soups a bit more on the chunky side so all of that sounds right up my alley!
Linda says
Made this today and my daughter and I loved it. Its going on my soup rotation. Next time using the cauliflower.
Sarah says
Hi Linda! I’m so glad you liked it! Love the idea of using cauliflower! Thanks so much for coming back to let me know what you thought!
annette says
What can I substitute for the white potato?
Sarah says
Hi Annette! You can sub it with about 2 cups cauliflower! I have made this without the potato – it’s just not quite as thick
Beryl says
Can this be made in a soup maker?
Sarah says
Hi Beryl! I’m afraid I am completely unfamiliar with soup makers so I can’t offer much advice here
Albert Bevia says
¨like a hug in a bowl¨…that is classic, and it makes me want to try this soup! so healthy and tasty
Natalie says
Oh yum this soup looks and sounds so delicious and comforting! I have to try it soon, I really love broccoli!
Sarah says
Thanks Natalie!