Categories: soup, vegetarian
Ingredients
- Olive oil
- 1 leek, cleaned, root and dark green woody top removed, thinly sliced
- 2 garlic cloves, peeled and minced
- 1 medium onion, peeled and chopped
- 2 medium potatoes, cleaned, peeled of blemishes and chopped
- 1 pound broccoli, florets and stems, chopped into 1-inch chunks
- A few sprigs fresh thyme (optional)
- Water or stock
- 1/2 teaspoon curry powder, or more to taste
- Pinch cayenne
- 1 teaspoon salt
- Black pepper to taste
Directions
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Add enough olive oil to cover bottom surface of large soup pot and warm over medium heat. Add leek, garlic and onion, and stir, until onion is translucent.
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Add potatoes and broccoli, then enough water or stock to barely cover vegetables. Add thyme, if using. Bring up to a boil, then reduce heat and cook at a simmer, until veggies are fork tender, about 20 minutes.
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Remove thyme sprigs from pot and take pot off heat. With a handheld stick blender, puree soup directly in pot. Alternatively, puree in a blender or food processor, in batches.
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Pass puree through a food mill, if you have one. Return puree to pot and season with salt, pepper and spices. Stir to combine. Simmer over low heat until ready to serve.
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Garnish option: Toasted slabs of country bread rubbed with garlic, then sliced into croutons. A sprinkling of parmigiano is nice, too.