Broccoli and Potato Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
This is a very hearty soup that has just the right amount of flavour.
3 tablespoons of olive oil
2 leeks (just the white part), very finely chopped
2 cloves of garlic, peeled and chopped
6 cups of vegetable stock (or chicken stock)
2 large Yukon Gold potatoes, peeled and cut into cubes
1 head of broccoli, stems peeled and cut into chunks, florets set aside
Sea salt and pepper
1/4 tsp nutmeg
Place a medium pot on medium heat. Add the olive oil. When hot, add the leeks and saute for 3-4 minutes. Add the garlic and continue to saute for one minute. Add the soup stock, potatoes and and broccoli stem cubes. Simmer until the potatoes and broccoli are just tender. Add the florets and simmer a little longer until they are just tender. Use an immersion blender to puree the soup (either leaving chunks or until smooth - your preference). Serve immediately (hot).
This soup can be made ahead and reheated.
Serves 6 as a starter