Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Leek and Broccoli Soup


I love making soups; they are filled with nutrients and are easily frozen for when you need a quick meal. Homemade soups are generally easy to make and have less salt then store bought options. There is a story behind this recipe… I created this one on my own, no recipes inspired this one… I was hungry one night and had noticed all this close-to-expiration date produce just chillen in my fridge. Since I was not planning on cooking 5 different dishes with this mass amount of produce, I just threw this concoction together. Luckily for me it turned out super delicious!

Serve this soup with some whole wheat crusty bread or garlic toast.

2 tbsp extra virgin olive oil

2 Leeks, washed and finely chopped (use white and light green parts only)

2 heads of broccoli, stems peeled and florets chopped
1/2 a large yellow onion, finely chopped

3 cloves garlic, chopped

1 bay leaf

2 large tomatoes

4 stalks celery, finely diced

4 stalks carrots, finely chopped

3 cups vegetable broth

1 1/2 cups water

1/2 cup unsweetened soy milk or nut milk

1 bunch parsley, finely chopped

2 tbsp thyme

1 tbsp lemon juice

1 tsp course salt

In a large pot, over high heat, heat oil. Add the leeks and a pinch of salt. Cook over medium heat, stirring frequently. Add the broth and water to stockpot, toss in vegetables, parsley, thyme and bay leaf. Bring all ingredients to a boil and simmer over moderate heat until the vegetables are tender, about 30 min.Stir in salt and lemon juice. Working in batches, transfer soup to a processor and puree until very smooth. Return the puree to the pot and cook for another 10 min. Add in milk of choice and season with salt and pepper. Keep warm.

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