My all-time favorite soup…and I love a lot of soups
Happy Day 9 of 10 Days of Healthy! I can’t believe these ten days are coming to end – the time has gone by so, so fast.
And I realize I haven’t shared a healthy soup recipe! So here it is – my all-time favorite soup EVER.
My mom always makes various vegetable soups and purées them in the blender. Since purchasing a Vitamix last summer, one of my New Year’s resolutions is to make more soups and smoothies. So here’s to this Broccoli Leek Soup…with Cheesy Pumpernickel…which is not as healthy, but everything in moderation, right?!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Broccoli Leek Soup with Cheesy Pumpernickel.
Broccoli Leek Soup
- 1 tablespoon canola or olive oil
- 2 cloves garlic, chopped in half
- 2 leeks, about 1 inch of white end removed, chopped
- 5-1/2 cups broccoli florets
- 5 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- chives (for topping)
- 4 slices pumpernickel bread
- 2 cups cheddar cheese (use nutritional yeast if vegan), shredded
- 2 teaspoons fresh thyme
Heat canola or olive oil in a large saucepan or medium heat. Add garlic cloves, and sautée until fragrant. Add chopped leek. Sautée for 3-5 minutes or until leek has released some water. Add broccoli and 4 cups of the vegetable broth, and sautée until leek and broccoli are soft and tender. Mix in salt, pepper, and thyme.
Blend broccoli leek mixture in a blender until completely puréed. Pour puréed soup in a large pot, and heat on low until hot. Meanwhile, preheat oven to 375 degrees F. Add pumpernickel slices to a cookie sheet, and top with about 1/2 cup of shredded cheddar on each slice. Bake toast until cheese has completely melted, and pumpernickel is golden (this can also be done in the toaster, which should only take about 2 minutes).
Serve soup with cheesy pumpernickel, and enjoy!