Recipe
Broccoli, Spinach & Leek Soup Recipe
Make the most of the humble broccoli with this creamy, comforting soup. Blended with potato, leek, and spinach, then topped with crispy broccoli florets and vegan parmesan, it’s a textural, flavour-packed dream.
You will need
Serves 4
For the soup:
- 2 heads of broccoli including stalks, roughly chopped
- 1 tablespoon vegan butter or olive oil
- 1 leek, roughly chopped
- 1 potato, peeled and roughly chopped
- Salt and pepper, to taste
- Hot water, as needed
- 1/2 teaspoon ground nutmeg
- 4–5 cups baby spinach
For the roasted broccoli:
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Reserved broccoli florets
To serve:
- Sliced radish
- Vegan parmesan cheese
- Chopped herbs
Recipe: The Almond Lane
Directions
10 mins to prep
20 mins to cook
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Step 1
Preheat the oven to 200°C. Separate the broccoli stalks from the florets, roughly chop the stalks, and divide the florets in half, reserving one half for roasting.
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Step 2
Heat the vegan butter or olive oil in a large pot over medium-high heat. Add the leek and cook for about 3 minutes, until softened. Add the potato and chopped broccoli stalks, season with salt and pepper, and stir to combine.
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Step 3
Add enough hot water to cover the vegetables, bring to a boil, then cook for about 10 minutes.
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Step 4
Add half the broccoli florets and ground nutmeg, and continue cooking until the vegetables are fork-tender.
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Step 5
Meanwhile, toss the remaining broccoli florets with the olive oil, salt and pepper and roast on a baking tray for about 10 minutes, or until lightly browned around the edges.
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Step 6
Once the soup vegetables are tender, add the baby spinach and stir until wilted.
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Step 7
Remove from the heat and transfer the vegetables to a blender with enough cooking liquid to blend until smooth. Add more liquid as needed to reach your preferred consistency, then taste and adjust the seasoning.
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Step 8
Return the soup to the pot and warm gently if needed.
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Step 9
Serve topped with the roasted broccoli, sliced radish, chopped herbs and vegan parmesan cheese.
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Recipe: The Almond Lane
