Broccoli & Potato Leek Soup

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.


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