Broccoli & Potato Leek Soup with Lemon & Thyme
You know spring has arrived when you have to change your clothes 3 different times in one day.
1. Early mornings at the farm require insulated Carhartt overalls , hats, and huge mugs of hot coffee.
2. Mid afternoons at the farm and we are stripped down to t-shirts and regular jeans chugging pints of cold water.
3. Late afternoons / early evenings and it’s a fleece-lined jacket, sweatpants, and a glass of red wine to warm up with type of situation.
I for one can’t keep up! Did I mention we are due for a lot of rain this coming week? Time to break out the rain gear!
The weather forecast may be all over the place but at least we can rely on delicious and healthy soups to help us ease into the crazy and often unpredictable spring.
I love this soup because it is hearty enough to enjoy on a chilly evening yet it is still full of light and refreshing flavors that get our bodies and minds craving all things spring! Grab a spoon and enjoy!
Broccoli & Potato Leek Soup with Lemon and Thyme
Prep Time: 15 minutes Cook Time: 30-45 mins. Serves: 4-6
- 2 1/2 TBS grapeseed oil (or oil of choice)
- 3 large leeks, diced (white and light green parts only)
- 1 large head of broccoli, cut into florets
- 1 large russet potato, scrubbed clean and cut into 1/4 inch cubes
- 4 cloves of garlic, minced
- 5-6 cups vegetable stock (plus more if needed)
- 3 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 1/2 tsp paprika
- 1 heaping TBS fresh lemon juice (more to taste if necessary)
- Salt and pepper to taste
- 1/4 cup organic parmesan cheese
- Fresh thyme sprigs
- Olive oil
- In a medium saucepan over medium heat add the oil. Stir in the leeks and saute` for about 3 minutes. Add the garlic and cook for about 2 more minutes.
- Add broccoli florets, potato, thyme, and paprika. Cook for about 1 minute stirring often.
- Add veggie stock and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
- Carefully puree the soup with an immersion blender (or in batches puree soup in a blender) Add more stock or water if soup is too thick.
- Season to taste with salt, pepper, and 1 TBS lemon juice.
- Garnish each bowl with parmesan cheese, fresh thyme sprigs, a drizzle of olive oil, and more salt and pepper. If need be squeeze a bit more lemon. Enjoy.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Always use your best judgment and taste test as you go