Ryan has huge leeks growing in the garden right now that inspired me to blend up this soup! Leeks are less offensive than onions, and have a unique taste themselves, but don’t always go good in a complicated blend, so I like to use them as a main ingredient especially in soups. Broccoli accompanies leeks well, and with fresh young herbs such as basil and dill popping up in the greenhouse, making this soup was so much fun!
As we do for many of our soups now, we use an Instapot. With it’s pressure cooker ability to cook foods in minutes instead of hours, it’s a great way to make nutritious foods fast!
- 3 large leeks, white and light green parts, sliced
- 2 bunches organic broccoli, chopped
- 2 tbsp unsalted butter
- 3 tbsp fresh basil, chopped
- 1 tbsp fresh dill, chopped
- 1 quart organic chicken bone broth
- 1 tsp sea salt
- pinch of red pepper flakes
- 2 tbsp salted butter or olive oil
Preheat oven to 350 degrees
- Chop broccoli up and place in glass baking pan with water covering the bottom, and bake for 20 minutes, until broccoli is soft and slightly roasted.
- Wash leeks well and then slice white and light green parts into rings.
- Melt 2 tbsp unsalted butter in cast iron skillet and sautee leeks until soft.
- Add fresh herbs and salt to leeks after softened.
- When broccoli is done, add leet mixture and broccoli to Vitamix or food processor, with bone broth, 2 tbsp salted butter, and red pepper flakes, and blend still smooth. This step makes take 2 rounds.
- Add soup to instapot and cook for 7 minutes. If the soup is still too chunky for your desired palette, try another round of blending after cooking. The soup should be smooth when finished.
- Top with fresh chopped basil or fresh dill and enjoy!