If you’re looking for a versatile, soul-comforting meal, look no further than this nourishing broccoli leek soup.
I make soup at least once a week, and I love experimenting with new recipes and new twists on old recipes. But most of all I love discovering and using ingredients that my tastebuds will savor and my body will appreciate.
First, the list of good things contained in broccoli is almost endless – we’re talking about dietary fiber, pantothenic acid, vitamins A, B1, B6 and E, manganese, phosphorous, choline, potassium, copper, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium (1).
But what does all of that actually do for you? Here’s a list of benefits:
- helps prevent cancer because of anti-cancer compounds
- reduces cholesterol, allergic reactions and inflammation,
- eases arthritis,
- improves blood pressure and kidney function,
- promotes bone and heart health,
- cleanses and detoxifies,
- aids digestion,
- prevents constipation,
- alkalizes your body,
- has anti-aging properties, and
- boosts your immune system.
Broccoli simply gives you enormous bang for your buck.
If you’re not familiar with leeks, they have a delicate, pleasant taste that belies their nutritional punch. They complement broccoli well in this broccoli leek soup recipe not only in flavor, but nutrients and health benefits.
They are a good source of several vitamins and minerals including vitamins A, B6, C and K, iron, calcium, magnesium and manganese.
That means leeks are great for preventing heart disease, fighting infections, improving digestive health, maintaining healthy cholesterol levels, strengthening bones, and preventing anemia. They are also good for pregnant women with their high amount of folate, and they have anti-cancer properties (2).
Nourishing Broccoli Leek Soup
- Yield: 2 1x
- 1 medium broccoli head, cut into florets, rinsed and drained
- 2 leeks, diced
- 1 onion, finely diced
- 1 parsnip, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, crushed
- 4 cups low sodium vegetable stock
- 2 tsp extra virgin olive oil
- Freshly ground black pepper
- 2 tsp nigella seeds, to serve
- In a medium soup pot add the leeks, onion, carrot, celery, garlic and vegetable stock, and bring to boil over medium heat.
- Turn the heat to low and simmer for 15 minutes, then add the broccoli and simmer for 5 more minutes.
- Transfer the liquid and vegetables into the blender, add the ground pepper and olive oil and pulse to obtain a creamy liquid.
- Serve warm, garnished with nigella seeds.