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Potato, Leek & Broccoli Soup served with cheezy toasts.
Quick and easy Leek & Broccoli Soup is filled with healthy and delicious ingredients, that all make a warming meal for the colder weather. Broccoli, leek, potato, kale, and spinach for vitamins and minerals, plus some cashews and tahini for extra creaminess. All blend together, then topped with cheezy toast. That’s all you need on a winter weeknight.
I am a huge fan of warm soups this time of the year. You could find me almost every day on the couch under a huge blanket sipping some tea or soup, and watching Netflix. That’s just how I survive these few months.
But as much as I love a fancy recipes, and special meals sometimes, other times I just can’t be bothered spending more than 10 minutes on making a soup. On these days such easy-to-prepare soups are absolute lifesavers!
I just add all my vegetables with cashews to a large pot, cover it with water or vegetable broth, then cook until the veggies are done. Once everything is cooked I add some tahini, fresh herbs, and season the soup with lemon juice, salt and pepper. Then blend it to a creamy goodness.
Of course if you fancy, you can also sauté garlic, leek or other onions first, then add the rest of the veggies separately. But I don’t think it makes a big difference here.
As always, you can also switch up the veggies you use here. Green peas, zucchini, cauliflower, and parsnip are my personal favorite additions to broccoli soup. But if you don’t mind an ‘uglier’ color, you could also add sweet potatoes, roasted bell pepper, or carrots to the mix.
The cheezy toast is also totally optional. But I just loooooove to have a slice of toast with my soups, especially if it’s covered with melted cheese!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Quick Leek & Broccoli Soup
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 head of broccoli (350 g/12 oz)
1 leek
2 potatoes (350 g/12 oz)
4 cloves of garlic
1/2 cup of cashews
2 cups of kale
2 cups of spinach
1/2 cup of parsley
1 lemon, juiced
1 tbsp tahini
salt, pepper
to serve:
4 slices of bread
4 tbsp grated vegan cheese
Instructions
- Prepare veggies. Chop broccoli, leek, and potatoes into smaller pieces, half garlic cloves, and tear kale and spinach roughly.
- Add broccoli, leek, potatoes, garlic, and cashews to a large pot, and add enough water or vegetable broth to cover the veggies. Bring to a boil, then lower heat, and cook for about 20 minutes, or until vegetables are tender. Add kale, spinach, and parsley, and cook for 1-2 more minutes.
- Add tahini and lemon juice to soup. Using an immersion blender blend soup until completely smooth. Season with salt and pepper.
- Ladle soup into oven safe bowls. Place a slice of bread and a spoon full of cheese on top of each portion. Broil in the oven for 5-10 minutes, or until cheese melts and browns a bit.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looks really yummy with that cheesy crusty bread topping!
Thank you! 🙂
How can I print your recipes. I don’t see a print button.
Hi Joyce,
I had to disable my print button because it caused some problems on my site, but it will be back soon 🙂
Wow, this soup looks delicious and great for this time of year. I’d love to try it.
Thanks, Anca! Let me know if you try it 😉
I am not much of a soup person but definitely won’t be able to say no to this bowl of deliciousness. So good!
Hahaha, I think anyone who lives long enough in Northern Europe will become a soup person 😀
Looks so yum. Is it suitable for freezing?
Hi Nicole,
I haven’t tried freezing it yet, but I don’t see any reason why it wouldn’t work. 😉
Made this the other day and I have to say the first meal was good, but the next day was delicious! Will now be in my rotation of my favorite soups! I didn’t add the bread and cheese, so I skipped the baking part of the recipe. Otherwise, I followed the recipe exactly! Sooooo good! Thank you!
I’m so glad you liked the soup, Sandy! 🙂