Broccoli & Potato Leek Soup with Lemon and Thyme
Cozy Up with Creamy Broccoli & Potato Leek Soup with Lemon and Thyme
As the days get shorter and the weather turns cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Broccoli & Potato Leek Soup with Lemon and Thyme that’s not only incredibly delicious but also surprisingly easy to make. This vibrant green soup is packed with flavor, offering a delightful balance of earthy vegetables, bright citrus, and aromatic herbs. It’s perfect for a light lunch, a satisfying dinner, or a cozy weekend meal.
This soup isn’t just about comfort; it’s also a nutritional powerhouse! Broccoli and potatoes provide essential vitamins and fiber, while leeks offer a delicate onion-like flavor. The addition of fresh lemon juice and thyme brightens the entire dish, creating a truly unforgettable culinary experience.
What makes this soup special?
- Flavorful Base: The combination of leeks, garlic, and thyme creates a deeply savory foundation.
- Creamy Texture: The potatoes naturally thicken the soup, creating a luxuriously creamy texture without the need for heavy cream.
- Bright & Zesty: The lemon juice adds a touch of brightness that cuts through the richness of the vegetables.
- Easy to Make: This recipe comes together in under an hour, making it perfect for busy weeknights.
Tips for the Best Broccoli & Potato Leek Soup:
- Leek Preparation: Leeks often trap dirt between their layers. Be sure to thoroughly wash and slice them before adding them to the pot.
- Immersion Blender vs. Traditional Blender: An immersion blender makes quick work of pureeing the soup directly in the pot. If using a traditional blender, work in batches and be careful when blending hot liquids.
- Adjusting Consistency: If the soup is too thick, add more vegetable stock or water until it reaches your desired consistency.
- Garnish Power: Don’t skimp on the garnishes! A drizzle of olive oil, a sprinkle of fresh thyme, and a grating of parmesan cheese elevate the presentation and add extra flavor.
Frequently Asked Questions:
Q: Can I use frozen broccoli for this soup?
A: Yes, you can! Just make sure to thaw it completely and drain any excess water before adding it to the pot.
Q: Can this soup be made vegan?
A: Absolutely! Simply omit the parmesan cheese garnish.
Q: Can I add other vegetables to this soup?
A: Yes! Feel free to add carrots, celery, or spinach for extra nutrients and flavor.
Q: How long does this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
We hope you enjoy this comforting and flavorful Broccoli & Potato Leek Soup with Lemon and Thyme! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Broccoli & Potato Leek Soup with Lemon and Thyme
Ingredients
- 2 1/2 TBS Grapesseed oil
- 3 large Leeks white and light green parts only
- 1 large Head of broccoli cut into florets
- 1 large Russet potato scrubbed clean and cut into 1/4 inch cubes
- 4 cloves Garlic minced
- 5-6 cups Vegetable stock
- 3 tsp Fresh thyme or 1 tsp dried thyme
- 1/2 tsp Paprika
- 1 heaping TBS Fresh lemon juice
- To taste Salt and pepper
Instructions
- In a medium saucepan over medium heat add the oil. Stir in the leeks and saute for about 3 minutes. Add the garlic and cook for about 2 more minutes.
- Add broccoli florets, potato, thyme, and paprika. Cook for about 1 minute stirring often.
- Add veggie stock and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Carefully puree the soup with an immersion blender (or in batches puree soup in a blender) Add more stock or water if soup is too thick.
- Season to taste with salt, pepper, and 1 TBS lemon juice.
- Garnish each bowl with parmesan cheese, fresh thyme sprigs, a drizzle of olive oil, and more salt and pepper. If need be squeeze a bit more lemon.
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