Broccoli and Leek Soup

Soups, such as this broccoli and leek soup, have always been a hugely popular lunch or light dinner choice in our house, especially since Thermomix makes them so simply and quickly. They are also a great way of adding extra goodness to meals (soups ‘hide’ veggies – a great tip for mums!) or using up a surplus that might otherwise go to waste.

This light green soup is full of flavour. As a matter of fact, it’s hard to believe that so few ingredients can result in a soup this good! Cooking gently at 90°C (a simmer) ensures maximum flavour – the fragrance that would normally fill your kitchen when boiling a soup is kept in the soup and contributes to the flavour instead. I like to serve this with some crusty bread.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME 25 MINUTES

SERVES 4 LUNCH

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Ingredients

500 g broccoli including stems, cut in 3 cm pieces
25 g leek, green part only, cut in 1 cm pieces
50 g olive oil or coconut oil, or chicken fat from top of stock
600 g chicken stock, homemade from bones is best
1 level tsp fine pink Himalayan salt or fine sea salt
¼ tsp freshly ground black pepper

Method

Chop broccoli, leek and oil 7 sec/speed 4½.
Scrape down sides of TM bowl, add stock, pink salt and pepper then cook 18 min/90°C/speed 1.
Blend 2 min/speed 5-10, increasing gradually to speed 10 over the first 15 seconds, then serve in warm soup bowls.

Janie’s Tips

This soup is dairy free (DF) and gluten free (GF). Please read all ingredient labels to ensure, if required, that there are no traces of dairy or gluten in your ingredients.
To make this soup vegetarian and vegan, use vegetable stock instead of chicken stock, use olive oil or coconut oil.

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ACTIVE TIME 5 MINUTES

TOTAL TIME 25 MINUTES

SERVES 4 LUNCH

Ingredients

500 g broccoli including stems, cut in 3 cm pieces
25 g leek, green part only, cut in 1 cm pieces
50 g olive oil or coconut oil, or chicken fat from top of stock
600 g chicken stock, homemade from bones is best
1 level tsp fine pink Himalayan salt or fine sea salt
¼ tsp freshly ground black pepper

Janie’s Tips

This soup is dairy free (DF) and gluten free (GF). Please read all ingredient labels to ensure, if required, that there are no traces of dairy or gluten in your ingredients.
To make this soup vegetarian and vegan, use vegetable stock instead of chicken stock, use olive oil or coconut oil.