Roasted broccoli and leek soup

Roasted broccoli and leek soup

Total: 1 hr 5 Min. | Active: 25 Min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 174 kcal
, Fat: 10 g
, Carbohydrate: 13 g
, Protein: 5 g

Broccoli and leek is a classic combination for a light, fresh soup. Roasting the vegetables gives the soup extra depth of flavour. If you like your soup with more texture, simply blend it a little less and leave some of the vegetable chunks. Alternatively, blend it completely to make a velvety soup.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

2 leek, cut into pieces
1 broccoli, cut into florets
1 tbsp olive oil
½ tsp sea salt
a little pepper
½ garlic

Soup

1 tbsp olive oil
1 onion, finely chopped
150 g potatoes, cut into cubes
1 litre vegetable bouillon
¾ dl coconut milk
salt and pepper to taste
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How it's done

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Vegetables

In a bowl, mix the vegetables with the oil, then season. Spread the vegetables on a baking tray lined with baking paper. Wrap the garlic in foil, add to the tray of vegetables.

To roast

Roast for approx. 40 mins. in the centre of an oven preheated to 160°C.

Soup

Heat the oil in a pan. Add the onion and potatoes, sauté for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat. Cover the soup and simmer for approx. 15 mins. Remove the garlic from the foil, remove the garlic cloves with a spoon, add to the soup along with the vegetables. Blend the soup to the desired consistency. Stir in the coconut milk, season the soup and serve.

Good to know
Tip: Garnish with some roughly chopped parsley and chives.

How-tos

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