Potato Leek Soup with Broccoli

Cream of Potato Leek Soup with Broccoli

 

 

A comforting soup for a cold winter day. This coconut cream of potato leek soup comes with the healthy addition of broccoli.

 

Potato Leek Soup with Broccoli

Ingredients                                Makes: 6 servings
5 cups of vegetable broth            *Try our Vegetable Herb Broth recipe!
3-4 tbsp of avocado oil or coconut oil
1-2 leeks, chopped fine
3-4 garlic cloves,  minced
5 potatoes, cut into 1” cubes
1 cup broccoli, cut into small-medium sized florets
3 tbsp unsalted butter
3 tbsp of flour or 2 tbsp of arrowroot flour (for roux)
1 cup coconut milk or 1 small can of coconut milk
sea salt to taste
thyme to taste

Instructions
Warm the vegetable broth in a sauce-pot or dutch oven.

In a large skillet over medium add 2 tablespoons of oil and the chopped leeks. Cook the leeks for about 4 minutes then add the minced garlic and cook for another minute, stirring occasionally to prevent burning. When leeks are softened, add the cooked mixture to the broth.

Add another tablespoon or so of oil to the skillet and add the chopped potatoes. Cook the potatoes on medium-high heat, tossing occasionally to prevent burning. Cook the potatoes for about 5 minutes or until they form a golden jacket on the outside, but still firm on the inside. Transfer potato now to broth mixture along with the cut broccoli florets.

Making the Roux. Reduce the heat to medium-low and then melt 3 tablespoons of butter in the skillet. Be careful not to let the butter burn. Slowly whisk the flour into the melted butter. When it begins to bubble add about a 1/4 cup of just the broth and also whisk it in. The mixture should begin to thicken, as it does continue to add broth until 1 cup worth is whisked in and thickened. Be sure to whisk out any lumps before adding it slowly back into the broth mixture.

Stir the coconut milk into the broth and allow the soup to cook for about 5 minutes before giving it a taste test. Add seasonings such as sea salt, pepper and thyme to taste.

Allow soup to cook for about 20 minutes or until potatoes and broccoli are fully cooked.  Enjoy.

Recipe shared by: J. Marshall

*Try our Vegetable Herb Broth recipe!

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