Brocolli & Leek soup


Brocolli & Leek soup

Recipe from My darling lemon thyme

A gorgeous creamy soup thats so easy to make and full of veges. And its a pretty colour! A high speed blender is the key to the smooth texture. My vitamix does a great job!

1 leek roughly chopped
2 cloves garlic, roughly chopped
1 tsp sea salt
2 tsps ground cumin
2 T olive oil
2 whole heads brovolli, heads & stem roughly chopped
1 litre (4 cups) vegetable stock
1 x 400ml can coconut cream
Handful of silverbeet or spinach leaves

Optional tahini + lemon sauce
1 clove garlic, whole
1/2 tsp sea salt
1/2 tsp ground allspice
1 T pine nuts
4 T tahini
1/4 cup (60ml) lemon juice
2 T water
2 T extra virgin olive oil
Salt flakes + freshly ground pepper

Optional pine nut za’atar
1/4 cup pine nuts lightly toasted
2 T za’atar

Za’atar is equal parts dried thyme, toasted sesame seeds and sumac with a good pinch of sea salt. Mix it together and store in a glass jar. Lovely sprinkled on eggs or used as a dip with bread & olive oil.

In a medium pot, gently fry leek and garlic, with a tablespoon of salt and ground cumin in olive oil until softened. Stir through the brocolli and then add the stock. Simmer for 10-15 minutes until brocolli is soft, adding the silverbeet in the last few minutes to wilt. Puree together with the coconut cream until smooth to taste. You can serve like this with a splash of olive oil.

Tahini sauce:
In a mortar & pestle crush a clove of garlic with 1/2 tsp salt, allspice and pine nuts until a thick paste. Using a spoon, mix in tahini, lemon juice, water and olive oil to make a creamy sauce. Season to taste.

Mix toasted pine nuts with za’atar. Serve soup drizzled with a little of the tahini sauce and a small dish of za’atar.


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