Broccoli Stalk, Potato & Leek Soup
Don't let the broccoli stalks go to waste...use them to make this easy Broccoli Stalk, Potato & Leek Soup! A dairy free, vegan friendly, blended soup that reduces waste, sneaks in veggies and plant-based protein from white beans.
Equipment
- Sharp knife
- large pot
- can opener
- blender or immersion blender
Ingredients
- 1 tbsp olive oil
- 2 leeks white & light green parts only
- 1 medium russet potato peeled & chopped into large cubes
- 3 broccoli stalks ends trimmed & sliced
- 4 cloves garlic minced
- 4 cups chicken bone broth (or veggie broth for vegan option)
- 1 can cannellini beans
- salt + pepper + dried thyme to taste
Optional Toppings:
- canned coconut milk
- chopped chives
Instructions
- Wash the leeks. Then, trim off the root and the dark green parts (you can reserve them for a different recipe). Thinly slice the leeks. Place them into a large bowl of water and let soak for a minute to get the dirt out. Drain the water.
- Preheat a large pot over medium heat. Add oil to the pan. Once hot, add the leeks and garlic. Cook, stirring occasionally, for about 5 minutes until fragrant.
- Add the chopped potatoes, broccoli stalk and broth. Bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and let it simmer for 20-40 minutes (time will vary depending on how large the pieces of potato and broccoli stalk are).
- At the halfway point of cooking time, add in the beans and season with salt, pepper and dried thyme. Continue cooking with the lid on until the potatoes and broccoli stalk are very tender.
- Remove from heat and let cool for a few minutes. Then, transfer it to a blender (you may have to work in batches) or use an immersion blender. Blend until smooth.
- Serve with a swirl of canned coconut milk, chopped chives and a bit more pepper if desired!
Video
Notes
If you have leftovers, add them to an airtight container or jar and let cool completely before placing the lid on it and refrigerating.