how to make a silky & delicious cream of broccoli soup in a matter of minutes
what do you do when you are feeling completely overwhelmed with the work and preparation you have ahead of you (yes, thanksgiving, with all it's glorious food, lovely visiting family members and many gatherings is moving in fast and furious), but you still have to feed your family and your hungry self before you can tackle the beast? you make a quick, easy, creamy, and super comforting soup that not only gives you a good dose of nutrients and energy, but reminds you of how much fun you'll be having preparing and enjoying the grand feast you look forward to every year! fueled by the most satisfying bowl of soup i've had in a while, i’m prepared for the task ahead-time to pull up my sleeves and prepare for giving thanks. what a beautiful thing. a happy thanksgiving to you and yours!
cream of broccoli & leek soup for 4-6:
2 cups organic broccoli, rough chopped (stems peeled and cut in small pieces)
1 large or 2 small organic leeks, cut in half lengthwise, then sliced and washed by soaking in water (in a colander within a larger bowl of cold water works well)
1-2 tbs olive oil (or avocado oil)
3-4 cups good quality (preferably homemade) chicken broth (or vegetarian)
sea salt & freshly ground pepper to taste
juice of 1 lemon (adjust amount to your taste)
optional: 2 tbs cream or coconut milk
heat the oil in a deep soup pot or dutch oven, then add the washed & drained leeks and broccoli with a touch of sea salt and sauté on medium heat allowing the vegetables to reduce while stirring for about 5-7 minutes.
add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes (up to 30 minutes)
add freshly ground pepper and lemon juice. blend carefully with an immersion blender (or transfer to blender or food processor and blend, then return to pot and bring the heat back up before serving).
serve with a touch of cream or coconut milk (thicker is better).