Ha ha, I combined two words 🙂 Broccoli and Leek for a broccoli-leek soup. I thought that was better than naming it something after Linda Blair or The Exorcist – with the green coloring – though names like ‘Even the Priest Dies Soup‘ or ‘Excellent Day for an Exorcism Soup‘ did occur to me 😉 This soup, when I saw the recipe on Williams-Sonoma, looked interesting but I wasn’t sure exactly how it would turn out. I wasn’t 100% convinced I’d like pureed broccoli (I was never a fan of broccoli-cheese soup…ick). Alas, I did some tweaking out of fear of the unknown… And I think it turned out sublime – whether or not it would’ve turned out that way even without tweaking, I don’t care..I’m glad I tweaked! This recipe makes about 4 servings, and would be perfect followed by some Halloween sugar cookies or served alongside some toasted garlic Italian bread. Before you scoff, give it a try..I’m certainly glad I did.
3 small potatoes (about 1.5 C, diced)
1 medium leek, washed and chopped
1 head broccoli, roughly chopped
1 C roughly chopped packed kale
4 C broth (or water, but broth gives a richer flavor)
2 TBSP garlic powder
1 TBSP oregano
1 TBSP minced ginger
salt and pepper taste
1. Warm a little canola oil over medium heat, in a large stockpot. Sauté potatoes, leeks, and ginger for about 8 minutes. Add remaining spices.
2. Add broth and bring to a boil. Reduce heat to simmer, add broccoli, kale, salt, and pepper. Simmer for 10-15 minutes (until potatoes are done).
3.Transfer to blender, or use immersion blender, to purée the soup. Serve with homemade garlic croutons, and a little fresh black pepper.
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