Broccoli Leek Soup

Because everyone needs more leeks in their life.

Prep Time – 20 minutes

Cook Time – 40 minutes – 1 hour

Servings – 8-10

Ingredients

1 head of Broccoli

1 tbsp Olive Oil

1 tbsp Unsalted Butter

2 medium leeks, chopped

1 White Potato, diced

1 L vegetable or chicken stock

2 cloves Garlic

1 cup Almond Milk

•  Sea Salt and Pepper to taste

Chives for topping

Instructions

1. Cut the broccoli stems in slices from the florets and put them aside seperately. In a medium saucepan, heat up the butter and oil on medium heat and add leeks to cook until soften. About 3 minutes.
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2. Add the broccoli stems, chopped potato and garlic and cook for another 2-3 minutes. Add 3 cups of water, broth and sea salt and bring to a boil. Once boiled, reduce to a simmer with the lid partially on until the potatoes and leeks are tender.
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3. Once cooked, add the florets and bring to a boil, around 5 minutes. If you add the florets at the beginning they will overcook and turn yellow so it’s important that you add them last.
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4. With an immersion blender or regular blender, blend to soup until smooth. Add almond milk to increase creaminess and serve with fresh chives and cracked pepper. Keep in the fridge for up to 5-6 days.