Broccoli and Leek Soup

It’s easy to fall in love with this soup. Its warmth is so inviting that it envelops you like a toasty blanket. The silky texture almost convinces you it’s laden with potatoes. By the time you’re scraping the bottom of the bowl, you’re left wondering if you were too hasty in finishing it. Well, you could always have another bowl…

Serves 3-4


1 – 2 heads of broccoli

1 leek

1 brown onion

1-2 cloves of garlic

4-6 cups of vegetable stock

1 bunch of flat leaf parsley

1 bunch of basil

White pepper


Roughly chop broccoli and place in a colander, rinse under water.

Roughly chop onions, garlic and leek.

Heat a tbs of olive oil in a saucepan over a low heat.

Add onions, garlic and leek to the saucepan. Cook until softened.

Add 4-6 cups of vegetable stock and simmer for 10 minutes.

Add broccoli, roughly chopped parsley and basil and simmer for another 10 minutes.

Add white pepper, I like a lot and you can have much or as little as you like.

Add sea salt if you think it needs it but generally I find I don’t need any extra salt.

Remove from heat and place on a heat proof mat (or a tea towel folded over) on the bench. Using a hand mixer, blitz until the soup is smooth and silky.

Plating up

Toast some ciabatta or sourdough and drizzle with extra olive oil. Add 2 generous ladles of soup to a bowl and sit yourself down with a big spoon.

Photo © liz west 2012

© M. Williams 2017

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