Creamy Broccoli and Leek Soup
Broccoli and leeks get all the right punches from garlic, cumin and black pepper. Round it all up with some cream and it won't last too long on the table. So be sure to make enough.
Ingredients
- 3 Tbsp unsalted butter
- 4-5 cloves of garlic
- 2 leeks (substitute: 4 spring onions or 1 brown onion)
- 1 broccoli (including stalks)
- 2 medium potatoes
- 15 whole black peppercorns
- 1 tsp cumin powder
- 1 tsp salt
- 1 liter vegetable stock (substitute: water)
- 3/4 cup (200 ml) cream
- chili flakes and crushed black pepper for garnish
Instructions
- Melt the butter in a pot on medium heat. Add the garlic and saute for 1 minute.
- Add the leeks and saute for about 3 minutes.
- Add the broccoli (including stems) and potatoes along with black peppercorns, cumin powder, salt and vegetable stock (or water).
- Cover and let cook on medium heat for 15 minutes. Turn off heat.
- Add cream and make a smooth puree using a stab mixer (or a stand mixer).
- For some extra kick, sprinkle some chili flakes and freshly crushed pepper on top.
Notes
- If you like your soup with a thinner consistency, add as much water as you like after pureeing the vegetables. Bring it to a boil and let cook for 2-3 minutes.
- To make your soup extra hot, add some green chilies along with the leeks.