Broccoli leek soup

Posted on March 11, 2012


I love this soup because it is suitable for everyone’s dietary restrictions.  Not only is it paleo, but I can serve it to my vegetarian friends as well.  Simply leave out the ghee, and it’s vegan.  Not only that, but it’s delicious too!

2-3 leeksImage

1 bunch broccoli

2-3 cups vegetable stock (preferably homemade)

3 cloves garlic

2 tsp fresh thyme

1/2 tsp red pepper flakes

1 tbsp olive oil

1 tbsp ghee (clarified butter)

salt and pepper to taste


Remove roots and tops from leeks and discard. Slice white and pale green parts into small segments.  Leeks can be sandy, so make sure all sand and dirt is rinsed off.  Heat about a tbsp olive oil, and about a tbsp ghee in a medium pot.  Saute leeks until soft, but not brown.  Add garlic, red pepper and thyme.  Saute for a few minutes until garlic and thyme become fragrant.  Add stock and bring to a simmer.  Meanwhile, chop broccoli into bite sized pieces.  You can use florets and stems if you like.  Simmer until broccoli is very tender.  Place all solids and about 1/2 cup of the liquid into a blender and blend until very smooth working in batches if necessary, and return mixture to pot.  Add salt and pepper to taste.  If soup is too thick, add a bit more stock.  Enjoy!

*ghee can be found at many natural food stores, next to the organic oils.  It is basically butter with the milk solids removed, which is what makes it paleo.  It also has a lower smoke point than butter so it will heat faster, and won’t foam up the way butter does.

Posted in: Today's recipe