Made with Love: Springy Broccoli and Leek Soup with Garlic Croutons

So I’ve been meaning to make up some yummy soups for ages, although coming into summer I thought I’d possibly missed the boat! But with our weekly organic veggie boxes coming now, I’ve been inspired to make lots of seasonal veggie stuff.

So on Sunday evening, looking for some proper hearty comfort food, I made this yummy soup in no time at all!

Broccoli and Leek Soup with Garlic Croutons


Ingredients (makes 3 to 4 generous servings)

  • Table spoon of rapeseed oil
  • Two large leeks, roughly sliced
  • Two small heads (or one very large) of broccoli, floreted
  • 500ml hot chicken stock
  • Tea spoon of Aromat
  • Dessert spoon of Mushroom Ketchup
  • A knob of butter
  • Two slices of granary bread, cut into crouton size morsels
  • Two cloves of garlic, finely chopped
  • Salt and Pepper
  • Shavings of pecorino or parmesan to serve

How to make it

  • In a large sauce pan, heat up the oil, then add the leeks and broccoli
  • Cook until they start to soften, then add the stock
  • Add the Aromat, mushroom ketchup and simmer until the veg is nice and tender
  • In the mean time, melt the butter in a shallow pan and add the garlic
  • Once that’s started to toast a little, add the bread and toast that on both sides
  • Blitz the veg and stock up with a stick blender, or transfer the contents of the pan into a blender
  • Blend until smooth, then season to taste
  • Ladle the soup into bowls, and garnish with the croutons and cheese, adding a little freshly ground pepper on top
  • Enjoy!

Your soup will freeze well too, so you can make up a big batch for super quick, hearty home made meals!

Ems x


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