Broccoli potato soup with leeks and carrots
This creamy Broccoli Potato Soup with leeks and carrots blends the earthy flavors of vegetables with garlic for a comforting meal. It’s a great way to enjoy nutritious ingredients in a warm bowl, perfect for any night.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 cup leek
2 carrots
1 potato
5 garlic cloves
1 tsp salt
1 bunch broccoli
Broccoli Potato Soup with leeks and carrots is a hearty and nutritious meal that's perfect for a cozy night in. This creamy soup combines the earthy flavors of broccoli and potatoes with the aromatic notes of leeks and garlic, creating a satisfying dish that's both healthy and delicious. Ideal for anyone who loves a comforting bowl of soup, this recipe is also a great way to incorporate more vegetables into your diet.
Instructions:
- Clean and slice the leek, making sure to discard the dark green parts.
- Peel and chop the carrots into small pieces.
- Peel and dice the potato.
- Mince the garlic cloves.
- Separate the broccoli into small florets and chop any tender stems.
- In a large pot, heat 1 tbsp of olive oil over medium heat.
- Add the sliced leeks and minced garlic to the pot. Saute for about 3-4 minutes until the leeks are softened and the garlic is fragrant.
- Add the chopped carrots and diced potato to the pot. Stir to combine with the leeks and garlic.
- Season with 1 tsp of salt.
4. Cook the Veggies:
- Pour in enough water or vegetable broth to cover the vegetables (about 4-5 cups).
- Bring to a boil, then reduce the heat to a simmer.
- Let the veggies cook for about 15 minutes, or until the potatoes and carrots are tender.
- Add the chopped broccoli florets to the pot.
- Continue to simmer for an additional 5-7 minutes, until the broccoli is tender but still vibrant green.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
7. Adjust Seasoning:
- Taste the soup and adjust seasoning as needed, adding more salt if desired.
- Ladle the hot soup into bowls and enjoy! For an extra touch, you can drizzle each bowl with a bit more olive oil or garnish with fresh herbs and croutons if desired.
By following these steps, you'll be able to create a delicious Broccoli Potato Soup that's perfect for any season. Not only is it packed with flavor, but it's also loaded with essential vitamins and minerals. Serve it hot with a side of crusty bread for a complete and satisfying meal.
Broccoli potato soup with leeks and carrots FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months.
To make the soup creamier, you can add a splash of heavy cream or a dollop of sour cream after blending. Alternatively, add a few more potatoes to thicken the texture.
If you don’t have leeks, you can substitute them with onions or shallots. They won't have the same mild flavor as leeks, but they will still add a nice aromatic base.
The vegetables are done when the potatoes and carrots are fork-tender, which typically takes around 15 minutes of simmering. The broccoli should be tender but still bright green after an additional 5-7 minutes.
Yes, you can use frozen broccoli. Add it to the soup during the last few minutes of cooking, as it may not need as long to cook compared to fresh broccoli.
Tips:
- For a creamier texture, you can blend the soup using an immersion blender until smooth.
- If you prefer a chunkier soup, simply mash some of the potatoes and broccoli with a fork instead of blending.
- You can add a tablespoon of heavy cream or coconut milk for a richer flavor.
- Garnish with a sprinkle of grated cheese or some croutons for added texture and flavor.
- Make sure to wash and rinse the leeks thoroughly to remove any dirt or sand that might be trapped in the layers.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 7g
Carbohydrates 33g
Fiber 7g
Sugar 5g
Fat 4.13g
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