Broccoli Leek Soup

May 2, 2012

Soups are a great way to incorporate vegetables into your diet, and most soups can be prepared quickly. Here is one of my favourite vegetable soup recipes, which can be found on page 66 of “The Oprah Magazine Cookbook”. Personally, I think the best way to enjoy this soup is alongside a grilled cheese sandwich. Today, however, I decided to add some left-over quinoa to make it extra healthy!


1 large bunch broccoli

1 Tbsp olive oil

1 Tbsp unsalted butter

2 medium leeks, white and light green parts only, thinly sliced

1 medium potato, peeled and cut into 1-inch pieces (I have omitted this on occasion and it tastes just as good!)

1 garlic clove, thinly sliced

3 cups low-sodium chicken or vegetable broth

3/4 tsp salt

Pinch of freshly ground pepper

1/4 cup half-and-half (optional)

1/4 cup snipped chives (optional) – I used green onion because I didn’t have any chives!


Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins”. Break or cut the florets into small pieces. Reserve stems and florets separately.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add florets; bring to a boil and then simmer 5 minutes.

Transfer soup in batches to a blender or food processor, and puree until smooth. (I use an immersion hand blender directly in the saucepan instead, so there is no need to transfer the soup!) Return soup to saucepan; add half-and-half and chives (if using) and reheat briefly.

Makes 4 servings.

What’s your favourite vegetable soup?