After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since. So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.
I modified a couple things about the recipe to make life a little more simple. Like using 4 cups of broth instead of 3. Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.
Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices. The addition of cayenne pepper gave the soup a welcomed kick. And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.
Spicy Broccoli & Leek Soup
By Published: May 5, 2014
- Yield: 4 Servings
After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and …
Ingredients
- 32 ounces vegetable broth
- 1 bunch broccoli trunk removed
- 1 leek sliced
- 1/2 cup almond slivers
- 1/2 lemon seeds and skin removed
- 1-1/2 teaspoons salt
- 1 teaspoon white pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- olive oil for garnish optional
Instructions
- Boil broccoli and leek in vegetable broth until softened and bright in color.
- Add all of the ingredients to a large blender and blend until smooth.
- Drizzle with olive oil and serve.
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Kristin — I’m taking it that you mean boil the broccoli and leeks in the vegetable broth? Gentle boil, or rolling? And roughly how long is “until softened” on your stove?
Yes, in the vegetable broth. It doesn’t matter if the boil is gentle, you’re just trying to soften the veggies so they blend easier. Every couple of minutes, poke the veggies with a fork to see if they are soft enough for your blender.
Thanks for the recipe
You’re welcome!