Real Recipes From Real Home Cooks ®

broccoli leek soup

Recipe by
Darci Juris
Scottsdale, AZ

Love making healthy soups during the colder months. And soups can be a great way to get your vegetables in for the day. This broccoli leek soup is packed with five different vegetables, broth, and a little bit of coconut milk. Super delicious!

yield 8 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For broccoli leek soup

  • 5 c
    broccoli florets
  • 2 lg
    leeks, sliced (white and light green parts only)
  • 1 c
    carrots, grated (2-3 large)
  • 2 clove
    garlic, roughly chopped
  • 1/2 c
    celery, chopped (2-3 stalks)
  • 1/2 c
    coconut milk
  • 2 Tbsp
    olive oil
  • 4 c
    vegetable broth
  • 2-3 c
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper

How To Make broccoli leek soup

  • 1
    In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
  • 2
    Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
  • 3
    Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
  • 4
    Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
  • 5
    Remove from heat and let cool slightly.
  • 6
    In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
  • 7
    Once all veggies are blended, add the salt and peppers, and stir to combine.
  • 8
    At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!