Broccoli Soup a healthy and delicious dinner or starter

Ingredients

• 2 tablespoons Unsalted Butter (or dairy‑free butter, melted)
• 1 large Leek (cut lengthwise, white and light green parts only, finely chopped)
• 1 medium Potato (peeled and diced ½‑inch cubes)
• 2 cups Broccoli (including stems, cut into bite‑size pieces)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Fresh Thyme Leaves (leaves only, no stems)
• 4 cups Vegetable Broth (low‑sodium preferred)
• 1 tablespoon Extra Virgin Olive Oil (for drizzling on each bowl)
• ½ cup Homemade Croutons (optional, cubed day‑old bread tossed with olive oil and baked)

Instructions

1. Sauté Leek

   Melt the butter in a large pot over low heat, add the finely chopped leek and cook gently, stirring occasionally, for about 5‑10 minutes until softened but not browned.

   Time: PT8M

   Temperature: low

2. Add Potatoes and Broccoli

   Add the diced potato and chopped broccoli to the pot, sprinkle with salt, black pepper, and fresh thyme leaves, then cook on medium‑high heat for about 2 minutes, stirring often.

   Time: PT2M

   Temperature: medium-high

3. Add Broth and Simmer

   Pour the vegetable broth into the pot, bring to a gentle boil, then lower to a simmer and cook for 20‑30 minutes until the vegetables are fork‑tender.

   Time: PT25M

   Temperature: medium

4. Blend Soup

   Using an immersion blender, blend the soup directly in the pot until smooth but leave a few small broccoli pieces for texture.

   Time: PT2M

5. Season and Serve

   Taste the soup and adjust salt if needed. Ladle into bowls, garnish with a few fresh thyme leaves, drizzle with extra virgin olive oil, and add homemade croutons if desired.

   Time: PT2M

6. Prepare Croutons (Optional)

   Toss cubed day‑old bread with a drizzle of olive oil and a pinch of salt, spread on a baking sheet and bake at 350°F for 10 minutes until golden and crisp.

   Time: PT10M

   Temperature: 350°F

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

5 g

Fiber

4 g