Roasted broccoli and leek soup

Name: Roasted broccoli and leek soup
Prep time: 25 min
Total time: 65 min
Yield: 4
Ingredients: ¾ dl coconut milk; 2 leek; 1 broccoli; ½ garlic; 1 onions; 150 g potatoes; 2 tbsp olive oil; 1 litre vegetable bouillon; ½ tsp sea salt; a little pepper; salt and pepper to taste

Soups and stew soup

Total: 1 hr 5 min. | Active: 25 min.

vegan, lactose-free, healthy and balanced, Low Carb

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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

How it's done

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.

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