This broccoli, leek, and potato soup has been a favorite of mine since I was a kid. It’s easy to prepare and it can be eaten all year around. It can also be a good way to use up any vegetables you might have laying around before they go old.
The base of the soup is broccoli, leek, and soup but you can add pretty much any vegetable in it. Personally I love adding eggplant, zucchini, and carrots in the soup but anything that can be boiled and blended can go in.
This is what you need:
- Half a leek or 1 medium sized onion
- 1 chili pepper (optional)
- 3-4 cloves of garlic
- 4 medium sized potatoes
- 1 head of broccoli
- Any assorted vegetable you might want to use
- Vegetable broth (optional)
- Salt and pepper for taste
Chop the onion, chili, and garlic and dice all the vegetables. Sauté the onion, garlic, and chili in the saucepan until the onion is soft and transparent. Add the diced potato and fry for another few minutes before adding the remaining vegetables and enough water (plus broth) to cover it all. Boil the potatoes until soft and don’t worry if the other vegetables get soft and mushy before that - the softer everything gets the better. Mix or blend the boiled vegetables to a creamy texture and put it back on the heat. Season with salt, pepper, and herbs.
Serve the soup as a starter or a main course with a side of freshly baked bread.