• Katherine Arthurs

Broccoli & Leek Soup

Looking to get more vitamin C or K in your diet? Need some fiber for healthy digestion? Well, broccoli soup it is. I think by adding leeks and coconut milk it makes it more fancy! What do you think?

And lastly, this soup is VERY filling. I couldn't believe it. I promise it wasn't the 3 slices of sourdough bread I had with it.

Broccoli & Leek Soup

2 tablespoons of butter or olive oil

1/2 onion, chopped

2 leeks, chopped and cleaned

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

1 teaspoon dried thyme

3 garlic cloves, chopped

2 bay leaves

3 large florets of broccoli, chopped (roughly 6-8 cups)

1 14 oz full fat can of coconut milk

1 quart chicken bone broth (I used Bonafide Bone Broth) (or vegetable stock)

Optional: grated Gruyere or Gouda cheese.

Using a large stock pot over medium heat, melt the butter with the onion, leeks and salt. Saute for 4-6 minutes, stirring occasionally. The leeks and onions should be soft. Add the pepper, cumin, thyme, garlic, bay leaves and broccoli and mix to combine. Saute for 4-6 minutes while stirring occasionally. Add the coconut milk and bone broth - stir it all up.

Put a lid on it and bring it to a rapid simmer - bubbling but not boiling. Turn the heat down low and cook until the broccoli is soft - around 6-8 minutes.

Remove from heat. Using a blender or hand immersion blender, blend until smooth. Return to the heat. Serve hot with cheese or no cheese.