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  • Liz Hoobchaak

Roasted Broccoli and Leek Soup

With only a handful of ingredients and spices, this soup is a quick and nourishing meal that is a breeze to throw together. The intense flavor comes from roasting the broccoli until slightly charred prior to adding it to the soup. Both the broccoli florets and the stem are used so there is minimal food waste. This version is dairy free, but some shredded cheddar or Parmigiano can be added to give it a cheesier flavor.


4 heads of broccoli

2 leeks, chopped

5 cloves of garlic, chopped

1.5 quarts of vegetable broth

Juice from 1 lemon

1 tsp cumin

1/2 tsp ground coriander

1 tsp sumac

1 tsp salt

1/2 tsp pepper

2 tbsp of olive oil

1 cup unsweetened nut milk or coconut milk


  1. Preheat oven to 425F°.

  2. Chop off the broccoli florets and cut the stem into thin slices.

  3. Place broccoli florets on a baking tray, drizzle with olive oil and a sprinkle of salt. Roast in the oven for 25-30 minutes until charred.

  4. While the broccoli is roasting, heat one tbsp of olive oil in a large Dutch oven.

  5. Sauté the leeks for 5 minutes until soft. Add the garlic and sauté for an additional 1 minute.

  6. Add the sliced broccoli stems and vegetable stock to the pot. Simmer for 15-20 minutes on medium heat until the stems are soft.

  7. Turn heat down to low and add the roasted broccoli florets, lemon juice, milk, spices and salt and pepper to taste. Simmer for 5 more minutes. Save some florets for garnishing the soup.

  8. Turn the heat off and when cooled down a bit, transfer soup to a high speed blender and blend on high for 60 seconds. This may have to be done in batches depending on the size of your blender. Garnish with broccoli florets and enjoy!

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