Lightened Up Broccoli Leek Soup

The week started with an 85 degree day and plunged back into the 40s. It’s been raining nonstop. Needless to say, soup season is here for a little while longer. This is one of my go-to comfort food recipes. It’s hearty and full of fiber! It’s perfect with some scallions and extra sharp cheddar on top.

I originally adapted this recipe from Oprah’s Broccoli Leek recipe. I tried to make it a more like a broccoli cheddar soup but with a healthier twist. When I think of broccoli cheddar soup I think of Friendly’s restaurant. Growing up my parents would take me there on occasion for dinner. I remember their broccoli cheddar soup was so cheesy with chunks of broccoli, potato and tiny bits of carrot. If I could only eat that every day!

Ingredients

Yogurt is added for some extra body and tanginess that you would get if the soup were loaded with cheese and cream. It also adds some protein.

Leeks are dirty. They grow in the ground and often have dirt inside the rings. I wash the leeks, slice them, and then put them into a bowl of cold water to give them a second wash.

I added Spinach because it’s not only good for you but it gives the soup a greener color when blended together. Spinach is one of those powerhouse veggies. It’s high in calcium, iron, vitamin A, C, K, and folic acid. This is an easy way to add health benefits to the soup without changing the flavor.

When I’m not making my own veggie broth, my favorite to use is made by Pacific Foods. I think it has the best flavor.

I personally like some chunks of potato and broccoli in this soup. After it’s done cooking, I throw everything in the Vitamix and turn it on for 1-2 seconds. You can blend for longer if you like your soup smoother. An immersion blender will also work if you have one.

Pair this with some crusty sourdough bread and you too will be OK with another chilly day!

Lightened Up Broccoli Leek Soup

Serves: 8 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Pin

Print

Ingredients

• 1.5 Tbsp olive oil
• 1-1.5 lbs broccoli (a large bunch)- Separate stems from florets
• 1 baking potato - washed and scrubbed clean, cut into small chunks
• 2 large or 3 to 4 small leeks - thinly sliced *See notes section below
• 3 cloves of garlic - minced
• 1 shallot - minced
• 1 large or 2 small carrots - peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1/2 c nonfat plain Greek yogurt
• 1/2 c chopped spinach leaves
• 1.5 tsp salt
• 1/2 tsp pepper
• 1/2 tsp thyme
• Optional Toppings
• Grated extra sharp cheddar cheese
• Sliced scallions
• Garlic croutons

Instructions

1. Using a peeler, peel away the outer layer of the broccoli stems.  Cut the stems from the florets.  Cut the stems into small chunks and cut florets into small pieces.
2. Heat 1.5 Tbsp of olive oil in a large soup pot.  Add the sliced leeks and cook for 5-6 minutes.  Add the carrot, shallot, broccoli stems, garlic, salt, pepper and thyme.  Cook another 2 minutes.
3. Add the broth, potato, and 1 cup water.  Bring to a boil, lower the heat to a simmer and put the lid half on the pot.  Simmer until the potatoes and broccoli stems are tender.  About 20 minutes.
4. Add the broccoli florets and spinach.  Continue to simmer until all the vegetables can be pierced easily with a fork.  About 5 minutes. 
5. Turn the heat off.  Pour the soup and yogurt into the Vitamix and blend for 1-2 seconds.  You can use an immersion blender if you don't have a blender.  Return soup to the pot. 
6. Season with salt and pepper.  Ladle soup into bowls and top with your choice of toppings.  Enjoy!

Notes

*Leeks are dirty. Wash the leeks, slice them, and put them into a bowl of cold water to give them a second wash.

Did You Make This Recipe?

Show me what you made by tagging me on Instagram the_bikini_bakery.