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.
