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Quick Leek & Broccoli Soup


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  • Author: green evi
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale

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

  1. Prepare veggies. Chop broccoli, leek, and potatoes into smaller pieces, half garlic cloves, and tear kale and spinach roughly.
  2. 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.
  3. Add tahini and lemon juice to soup. Using an immersion blender blend soup until completely smooth. Season with salt and pepper.
  4. 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