Soups are an easy and tasty way to get your fix of veggies. The spices in this nutritious soup enhance the natural goodness of the broccoli. Blending this soup gives you a creamy texture that makes it hard to believe it’s good for you! To turn this into a complete lunch, I add some tuna and slice of hearty bread on the side.
1 large broccoli
1–2 tablespoons olive oil or butter
1 large leek, washed and chopped
1 garlic clove, finely minced
¾–1 teaspoon ground cumin
½–¾ teaspoon curry
Salt and pepper to taste
3½ cups water or stock
2–3 ounces of cheese such as old cheddar or Gouda as garnish
Wash broccoli and cut tops into medium-sized florets. Pare away woody exterior of the stalks, exposing the soft, white heart, and dice into chunks of similar size to the florets.
Warm oil or melt butter in a medium soup pot over medium heat.
Add leeks and sauté about 3–4 minutes.
Stir in garlic, spices, salt and pepper.
Once leeks become soft about 4–5 minutes, add broccoli and stock. Stir and cover.
Increase heat to medium high and bring soup to a slow boil.
Simmer on medium low heat, uncovered, for 5–8 minutes or until broccoli is soft enough to blend easily.
Turn off heat and cover, allow to sit for 5 to 10 minutes to cool. Blend with immersion blender or in two batches in a food processor.
Serve warm and garnish cheese of choice.