Healthy Broccoli Soup that bursts with flavor!

HEALTHY BROCCOLI SOUP

Serves: 6

Prep Time: 35 minutes

INGREDIENTS:

• 1 Leek, finely chopped

• 1 chili, seeds removed and finely chopped (I used chili flakes)

• 4 tbsp virgin organic coconut oil

• 2 Broccoli Heads, chopped coarsely (including stems)

• 4-5 cups Vegetable Stock

• Himalayan Salt and Ground Pepper

• Freshly Grated Parmesan Cheese (optional)

METHOD:

1. In a large soup pot, heat the coconut oil. Once melted, lightly fry leek, chili and 1tsp salt.

2. Once leek is golden, (after about 10 minutes), add the broccoli pieces and the stock, and bring to a boil.

3. Cover and simmer for about 20 minutes

4. Once the soup is ready, use a hand blender to finely puree the mixture. (I didn’t have a hand blender, so I carefully blended it in my Vitamix). Add extra salt and pepper to taste.

5. Serve drizzled with cold pressed extra virgin olive oil and grated Parmesan cheese.

Recipe by Robyn Kaufman

Buying a leek and cutting a leek was definitely a first for me. Before making this soup, I’d never made soup, let alone knew what a leek looked like. I had to google “what is a leek”, and “how to chop a leek”. I wish I would have taken a pic, but of course I forgot:) But here’s the finished product!

Chop the broccoli heads coarsely.

And put them into a prep bowl.

Melt the coconut oil in the pot.

Once it melted, added the leeks.

Let the leeks get to a nice golden brown, typically takes 10 minutes.

Normally you add the chili or chili flakes, but I didn’t add any this time. My son, Coyote can’t stand any degree of spice, so I added the chili flakes at the end, but I will say the soup was way more bland this time and I much preferred it with the chili cooked in.

Once the leeks and chili are nice and golden, add the veggie broth or veggie stock.

I added about 4 cups this time, but I like adding 5 so I can have leftover soup to freeze. The first time I made this soup, I used Dave’s Gourmet Korean broth from the Mar Vista Farmers market, and man did that make this soup taste incredible!! This time I used Veggie broth from Whole Foods, and it was okay, but not like Daves. But I also didn’t add chili, so that could have been the culprit as well.

Once the broth is boiling, add your chopped broccoli.

Stir it in, cover and let the soup cook for 20 minutes.

Once it’s cooked, blend it up.

Sadly I didn’t know you’re supposed to have an immersion blender, which I do not. So I hopped on Coyote’s stool and carefully poured half of the soup in my Vitamix.

This was definitely NOT FUN! I made such a mess, burned myself and almost shot hot soup all over my kitchen. Needless to say, after this post, I will be ordering an immersion blender!

But the finished product was still BOMB! This soup is so delicious and hardly any time from start to finish. Trust me when I say, I am NOT a cook! And this was very easy for me. I 100% recommend this healthy broccoli soup!

Thank you to my friend Vanessa for always sending me yummy healthy recipes that she knows I can handle:) And to Robyn Kaufman for creating this yummy soup!