Leek and Broccoli Soup

Hey everyone, meet Et! Et, meet everyone. Et is our Thermomix, she was a gift for the Mister’s last birthday. She’s VERY helpful when it comes to soups.

Confession: I come from a thrifty family. We weren’t super rich growing up so we learned to make the most of what we had. So when the grocery store has two leeks for almost the same price as one, I’ll take the two, slice up one, and put it in the freezer. Any left over vegetables that we’re not going to get around to using? Chopped up and in the freezer. So below is an example of how I can put together a fairly hearty soup, without having a full vegetable drawer. I love it. Spring onions, celery and leek.

And a head of broccoli, the whole thing, stem/stalk and all. It’s not Leek and Broccoli soup without broccoli!

Et is also good at chopping. This is about 10 seconds worth.

Ta dah! Now we can add in the frozen vegetables, and chop a little more.

Add a good knob of butter and cook them all down until they’re soft and starting to cook. This should be around 15 minutes at 90 C. The liquid that comes out of the frozen vegetables will end up being part of the stock, creating a great base flavour for your soup. If you’re using fresh vegetables, cooking at about 90 C for 8-10 minutes should be enough.

Add some pepper (crushed, not whole, I learned the hard way) then add some good quality vegetable stock, for a richer soup, you could use chicken instead. Then cook it for a little longer, about 20 minutes.

Et will look after it for you and let you know when it’s done. Then it needs to be blended, take the cap off and cover the opening with a couple paper towels to stop splatter. Look at that, delicious!

And serve. It’s so easy! I personally believe every soup should be served with sour cream (or cream) and bacon. True story. It tastes better with bacon. Always.

Leek and Broccoli Soup

Serves 4

  • 1 leek, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 stalks celery, sliced
  • 1 head broccoli, cut up into small pieces
  • 175g butter
  • 1 L vegetable stock
  • salt and pepper to taste
  • 4 rashers bacon, cooked and diced to serve
  • sour cream, to serve
  1. Combine leek, spring onion, celery and broccoli in a pot with the butter. Cook over a medium heat until all are soft.
  2. Season and add the stock.
  3. Simmer, uncovered, for 20-30 minutes, stirring occasionally.
  4. During this time, cook up the rashers of bacon until crisp and dice, ready to serve.
  5. Blend the soup using an immersion blender or in batches using a bench-top blender.
  6. Spoon into bowls and top with sour cream and chopped bacon.

This is quite a light soup and would make a great starter as well. Also, feel free to add onion and garlic, however be careful as the broccoli and leek flavours are easily overpowered, that’s why I left them out of this. Not because I forgot. Honest.

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