Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
The leek, onion, and broccoli stem cook first; the florets are added once the stock boils. Blending everything produces a smooth, soft texture.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Wash your hands and clean the utensils and work surface. Wash the leek and broccoli; slice the onion, cut the leek into strips, cut the broccoli stem into pieces, and separate the florets.
Ready to continue when: The leek and broccoli are clean, and the stem is separated from the florets.
5 min - 02
Cook the base
Heat the oil over low heat in a pot. Add the onion and cook it until somewhat translucent. Add the leek and broccoli stem; stir and cook until softened.
Ready to continue when: The onion looks translucent, and the leek and broccoli stem are softened.
- 03
Cook with the stock
Cover the vegetables with the vegetable stock and bring to a boil. Once boiling, add the broccoli florets and cook for 10 to 15 minutes.
Ready to continue when: The broccoli stem and florets are easily pierced with a fork.
15 min - 04
Blend and serve
Blend the soup with an immersion blender until smooth. Serve and divide the grated Parmesan over the portions.
Ready to continue when: The soup has no visible pieces, and the Parmesan is distributed over the portions.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.