Broccoli & Potato Leek Soup with Lemon and Thyme
By Dishing Up the Dirt
The best of the firstfruits of spring.
Ingredients
- 2 1/2 TBS grapeseed oil (or oil of choice)
- 3 large leeks, diced (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 of garlic, minced
- 5-6 cups vegetable stock (plus more if needed)
- 3 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 1/2 tsp paprika
- 1 heaping TBS fresh lemon juice (more to taste if necessary)
- Salt and pepper to taste
Garnishes: (optional)
- 1/4 cup organic parmesan cheese
- Fresh thyme sprigs
- Olive oil
Overview
Prep Time
15 minutes
Cook Time
30-45 minutes
Serves
4-6
Instructions
Step 1
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.
Step 2
Add broccoli florets, potato, thyme, and paprika. Cook for about 1 minute stirring often.
Step 3
Add veggie stock and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
Step 4
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.
Step 5
Season to taste with salt, pepper, and 1 TBS lemon juice.
Step 6
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. Enjoy.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Always use your best judgment and taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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