Broccoli Leek Soup Recipe
Servings: 4
Calories: 480kcal
This flavourful and nutritious soup combines broccoli and leeks, both of which are known for their cancer-fighting properties.
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Equipment
- OR
Ingredients
- 1 tablespoon avocado oil
- 2-3 cloves garlic minced
- 1 medium leek chopped and rinsed
- 1 large head broccoli
- 4 cups vegetable stock/broth
- 1 can coconut milk BPA free
- 1/2 teaspoon sea salt
Additional Toppings (optiona but highly recommended)
- alfalfa sprouts to garnish
- 100 grams pumpkin Seeds roasted (2 tablespoons per serving)
Instructions
- In a pot over medium heat, heat 1 tablespoon avocado oil and add 2-3 cloves garlic (minced), 1 medium leek (chopped and rinsed). Sauté for 5 minutes.
- Add 1 large head broccoli (chopped), 4 cups vegetable stock/broth, 1 can coconut milk, and 1/2 teaspoon sea salt to the pot. Simmer for 18 minutes.
- Meanwhile, in a skillet over medium heat, spread 100 grams pumpkin Seeds evenly, stirring frequently, until golden brown and crunchy, about 5-10 minutes. *Keep a close eye on them, as they can burn quickly. Remove from heat and let cool completely.
- Once soup is done cooking, use a hand blender or transfer to a blender to blend the soup until it reaches a smooth and creamy consistency.
- Portion the soup into bowls and garnish with a drizzle of olive oil, pumpkin seeds, and alfalfa sprouts
Nutrition
Calories: 480kcal | Carbohydrates: 25g | Protein: 15g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 1302mg | Potassium: 992mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1823IU | Vitamin C: 142mg | Calcium: 115mg | Iron: 5mg