A quick, simple and healthy Monday night dinner. Followed by fresh kiwi’s for dessert. This soup, like all other soups, can be either served blended smoothly with added cream/milk for a creamy version, or served chunky and rustic, topped with croûtons.
Broccoli, leek and tomato soup
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5 leeks
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1 shallot
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coconut oil
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4 tomatoes
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a big head of fresh broccoli
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1 cube organic vegetable stock
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500 ml hot water
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freshly grated nutmeg
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salt and pepper
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freshly squeezed lemon juice
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extra milk/cream
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Peel and finely chop the shallot. Sauté in a pan with some coconut oil/olive oil.
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Peel and clean the leeks, add to the shallots.
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Rinse the broccoli, add to the pan along with the leeks and shallot.
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Cut a cross in the skin on the top of the tomatoes, leave in boiling hot water for a minute, remove and peel off the skin. (I leave the skin on) Chop and add to the vegetables.
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Dissolve the stock cube in the hot water, pour over the vegetables and let simmer gently until tender.
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At this stage, you can either leave the soup chunky and just taste and rectify seasoning, add some lemon juice and grated nutmeg.
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For a creamy soup, blend the vegetables with a blender until smooth, add some lemon juice, salt and pepper and grated nutmeg to taste and pour in some milk/cream to your liking. I use 2% milk for a lighter version.
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Serve with a crusty bread and a sprinkling of freshly grated nutmeg.
Serves about four people
OH, this sounds delicious….it’s a must try! Thanks, Ronell ~ 🙂
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This looks wonderful for the winter. Delicious and hearty. So glad I found this!
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I’ve been craving soup lately and this sounds delicious, Ronell. I’m going to make it this weekend!
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Love the soup. I have never added tomato when i make brocoli soup should try it.
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That soup looks so good. I’d trade it for the sandwich I’m having for lunch anytime! 🙂
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Thanks or share this amazing recipe , Ronell
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Ah, yes, simple and delicious. This creamy soup is just what’s needed to warm you up on a cold Monday night.
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Mmmmm… soup! And so pretty, too!
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Nothing better than hot soup on a cold day. I’m drawn to your images – the plate/platter under the soup paired with the rustic cutting board/table sets a nice tone. I particularly like the crabapple? rosehip? – the ice crystals against the fruit nicely evoke winter’s chill.
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What a delicious sounding soup. We’ve had soup a couple of times this week. Perfect for this time of the year!
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For us, January is soup month and this one sounds like a MUST MAKE!!
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I have just made your soup…I had some purple sprouting and loads of leeks from the allotment…It made and in a large dish ready for tonight..I keep having a spoonful each time I go past it..Will there be enough left? ..Just yummy!
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This soup was delicious, Ronell – good solid flavor without any meat. I was pleased, as I want to add more meatless meals to our diet. (But old habits die hard…when I heated it up the next day for lunch, I added cubed ham and cheese, despite my good intentions.)
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Wow, what a soup. Really lovely. Will making this more often.
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Just made this. Nice soup, thanks.
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