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Veg Out: Featuring Broccoli

Posted by The Buzz | March 18, 2015

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This comforting soup recipe, originally posted on the Recipe for Success site, includes broccoli and leeks. This creamy soup seems indulgent but it’s healthy because it includes veggies, Greek yogurt instead of cream; in addition, the potatoes help make it creamy as well.

Other ways to cook with broccoli? Try roasting it in the oven at 400 with a bit of olive oil, garlic, salt and pepper until it has just a bit of crunch.

What’s your favorite way to cook broccoli? Be sure to share with us what you’re eating and cooking as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Recipe for Success: Broccoli and Leek Soup

This recipe was originally found on the Recipe for Success website here.

Ingredients:

1 medium leek

1/2 white onion

1 stalk Celery

1 Russet potato

2 heads Broccoli small

32 ounces vegetable or chicken stock

1 cup water

1/4 cup Plain Greek yogurt

1/4 cup Parmesan cheese

2 tablespoons extra virgin olive oil

1 teaspoon Pepper

1 tablespoon Salt

2 purple carrots or radish for garnish

Recipe directions:

Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl. Remove the skin and cut the onion into small pieces. Add to bowl.

Cut the celery into small pieces. Add to bowl.

Peel and cut the potato into small pieces and place in a separate bowl.

Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.

Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.

Place a stockpot over medium heat; add 2 tablespoons olive oil. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
Add the potato and broccoli stem. Cook for 5 minutes.
Add the broccoli florets. Cook for 5 minutes
Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
Remove from heat. Puree with an immersion blender, blender or food processor.
Stir in yogurt and Parmesan cheese.
Season to taste with salt and pepper.
Using the peeler, make long ribbons of purple carrots.
Ladle soup into individual bowls. Garnish with purple carrot ribbons or sliced radish.