For us, this is hands down the best soup ever. Yep, this is the Broccoli and Leek soup I make twice weekly during the Winter, everyone loves it (it’s cheesy :) it’s filling, it’s healthy and it’s an effortless way to get some veggies into the kids. Give it a go, this firm family favorite is good, really good!
Course: Dinner, Soups
Cuisine: Clean Eating
Keyword: broccoli and leek soup
Author: Stephanie
Ingredients
2Large Broccoli heads Chopped into small pieces
3Leeks Trimmed and cut into small pieces
1CupVegetable stockEither homemade or Organic stock cubes
1LiterWater The amount of water will depend on the size of your pan. There are no hard and fast rules, simply top the pan up once the veggies are in.
1tspSea salt
CheddarShredded, as much or as little as liked!
Instructions
Put the chopped Broccoli, Leeks, stock and salt into a large pan
Top the pan up with water to about 2 inches from the top
Bring the pan to the boil and turn the heat down so the soup simmers. Simmer the soup for 1-2 hours, until all the vegetables have broken down, or are very soft
Using a hand blender and a soup guard, blend the soup in the pan, and then divide into bowls