This is like a cream of broccoli soup, just without the cream. The peppery flavor of the leeks really give it a little kick.Ingredients
2 T Olive Oil
1 Small Leek (thinly sliced)
2 Cloves Garlic (minced)
1 Head Broccoli (chopped stems and florets)
6 Cups Kale
2 Medium Zucchini (sliced)
2 Celery Stalks (chopped)
1 Quart Stock of your choice (I use homemade Chicken stock)
1 Cup Parsley (chopped)
In a large stock pot heat oil over medium heat and add garlic and leeks. Slowly cook until translucent.
Add remaining ingredients and cook slowly bringing to a boil. Cook until zucchini is tender.
Set pot aside and let it cool slightly.
Carefully add contents of pot to a blender (in 2 or 3 batches) and blend until desired texture is achieved.
Salt and pepper to taste (The leeks are peppery and you may not need to add much pepper)
Optional garnish: drizzle of olive oil, dollop of sour cream or a pinch of finely chopped jalapeno pepper.
- Approx 1 cup serving
- Total Carbohydrates