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Leek and Broccoli Soup

Written by Sophie

This is so easy, take about 15 minutes and is so nutritious, yummy and filling.  Plus it’s paleo, vegan, fits with clean and lean and so many of the lifestyle plans that encourage you to eat real and whole foods.

Ingredients – makes 4-5 portions

  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 clove of garlic, finely chopped
  • 1.5 tbsp organic apple cider vinegar
  • 1 tbsp tamari sauce (gluten-free soya sauce)
  • 1/2 tsp cayenne pepper (optional – I always add because it’s so good for you and I love a bit of a kick to my food)
  • 2 leeks, sliced into chunks
  • 1 head of broccoli, chopped into chunks
  • 1L boiling water
  • 1 stock cube
  • 1 bunch of basil
  • 1 tbsp tahini
  • 1 tbsp nutritional yeast (optional – it makes it nice and creamy, plus is full of vitamins and beneficial minerals)

Directions

Heat the olive oil in a large stock pot for a few minutes, and then add the onion and garlic and sauté for a few minutes on a medium heat until soft.

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Add the leek, cider vinegar, tamari and cayenne pepper, stirring constantly for a few minutes until the leeks are soft.

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Add the broccoli, boiling water and stock cube, bringing to the boil and then bringing to simmer for about 8-10 minutes.

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Mix in the basil, tahini and nutritional yeast so that it is well combined and the basil has wilted slightly and then blitz in a food processor or with a hand-held blender until smooth.

*TIP: You can easily add chickpeas or pieces of chicken once you’ve blended it, if you want some extra texture and flavour.  You can also keep in the fridge or freeze additional portions.