Broccoli & Leek Soup

Now the weather has turned (hasn’t it though?? On Hallowe’en I saw someone walking around in shorts with his shirt off and now I’m working in pyjamas and three jumpers) it means it’s SOUP SEASON! I know I probably sound way too excited about that. Don’t judge me. I’ve had a hard week.

This soup is amazingly simple, cheap, tasty and one bowl is about 10 of your 5-a-day. Which is handy if, like me, you’re self employed and can’t really take a sick day whether you have a little sniffle or a raging fever.  It will also keep you in packed lunches for at least the week if you invest in a flask rather than chucking a fiver a day in Pret’s direction.  I like the way that the slightly caramelised leeks & onions make it a bit sweet and just a bit less boring than your average broccoli soup.  I should say at this stage that once one of my friends complained because this soup tasted of broccoli… I wasn’t sure what to say about that, but just so we’re clear, dear readers, one of the main ingredients in this soup is broccoli.  If you hate broccoli, you should probably give it a miss – I’ll do more soup posts though, never fear!

One of the reasons I love soup in general so much is that the recipes are so forgiving – it’s pretty much impossible to cock this up (though feel free to let us know if you’ve managed!) It’s not going to win any beauty competitions (at any stage, hence no photos), but not everything you cook has to be lovely looking and frankly I think all kinds of broccoli soup look a bit disgusting.

You will need:

Butter & oil

2 onions, chopped

3 leeks, 2 ½ should be roughly chopped and the last ½ finely sliced

2 heads of broccoli, stems chopped and the bushy bit broken into florets

1 potato, peeled (if you want to) and chopped

1.5l veg stock

200ml milk (or half a tub of phili)


What to do:

  1. Cook the onions on a low-ish heat in a knob of butter and some oil for about 10 minutes. Do this with a lid on the pan so they don’t brown so much and just ‘sweat’
  2. Add the chopped leeks (not the finely sliced half) and potato and cook for another 10 minutes. During this stage stir fairly frequently as the onions will start to caramelise on the bottom of the pan and you don’t want them to stick
  3. Add the chopped stem of the broccoli – waste not, want not – and your veg stock
  4. Simmer for about 15m, then add the broccoli florets, simmer for another 10m until your veg is cooked. All of these timings are quite approximate to be honest – the smaller you chop your veg, the quicker it will cook so just keep an eye on it
  5. When the veg is cooked, whizz your mixture in a jug blender or using a stick one
  6. Add the milk or phili and stir
  7. Fry the finely chopped leeks in some butter and sprinkle on the soup with some grated cheese if you feel that way inclined (I always do). Gruyere is nice. Please don’t miss out this part – seriously, the crispy leeks are the best bit!
  8. Eat.  Absorb vitamins. Feel virtuous!

One Comment Add yours

  1. Mummy Swan says:

    Just made my first soup of the season. The Covent Garden Wild Mushroom of course.


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