Broccoli,Potato and Leek Soup

By Alqualonde

Ingredients

• 8 cups water
• 8 teaspoons vegetable base
• 4 cups broccoli, bite size florets (about 1/2 pound)
• 1 tablespoon extra virgin olive oil
• 1/2 cup sweet onion, small diced
• 1 tablespoon garlic, fresh and finely chopped, (about 6 cloves)
• 3/4 pound leeks, white part only, washed and medium diced (about 2 cups chopped)
• 1 1/2 pounds yukon or Idaho potatoes, peeled and large diced
• 2 pounds broccoli, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
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Details

Adapted from youbeauty.com

Preparation

Step 1

In cook pot, add 8 cups water and vegetable base, mix and bring to a simmer. Add 4 cups broccoli florets and blanch until just tender, remove from stock, set aside and save. In cook pot, sauté onions on medium heat in olive oil until transparent, add garlic without browning, stirring frequently, about 2 minutes. Add diced leeks and sauté 4 minutes. Add saved vegetable stock, increase heat, bring to a simmer, add potatoes, bring to a boil and simmer four minutes. Then add 2 pounds chopped broccoli and simmer on medium heat until potatoes are fully cooked. Turn off heat and blend with a vertical stick blender until completely pureed. Garnish with blanched broccoli florets and serve.

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