Yesterday was dark, cold, and really wet. It was a soup day. Here is what I came up with.
- good large head of broccoli. Use just the florets.
- two good sized leeks, cleaned and ribboned.
- 2 gloves garlic peeled and chopped
- three medium potatoes, peeled and chopped into chunks
- 4 cups water
- 1 cup rice milk (or milk of choice)
- about tablespoon of olive oil
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 2 teaspoons lemon juice
- a bunch of shakes of Italian spices
*sorry the pictures are so bad…out kitchen lighting is not great and the grey day did not help;-)
Heat olive oil in large pot over medium high heat. Add pepper and Italian seasoning. Cook for about 2 minutes until you can smell them. Add leeks and garlic and cook until softened.
Add broccoli florets and potatoes and cook for about 3 minutes.
Add water, milk, salt, and lemon juice.
Bring to a boil. When boiling, reduce to a simmer, cover and let simmer until you can mush the broccoli up against the side of the pot with a spoon. About 30 minutes. When cooked, use immersion blender to blend and smooth the soup. If you do not have an immersion blender, you can use a blender. You just may need to make it in a couple of batches. Taste for seasoning. Drizzle some good olive oil on top of each bowl of soup. So simple.
Oh yum! Potato and Leek is one of my favorite soups. I’ve never tried it with broccoli. I’ve pinned this for future reference!