Broccoli Soup
Prep time
Cook time
Total time
Easy, nutritious and quick! If you love broccoli this soup is perfect on a chilly day with plenty for the remaining week or to freeze for another time.
Recipe type: soup
Serves: about 3 quarts
  • You will need a handheld immersion blender to puree smooth.
  • 4 stalks fresh broccoli, cut into chunks (frozen may not give the same flavor for this recipe)
  • 2 small leeks, coarsely chopped
  • 1 large onion, coarsely chopped
  • 6 cups chicken stock, or water for a vegan option
  • 4 tablespoons olive oil
  • 1 tablespoon Earth Balance Soy Free Spread or coconut butter for paleo
  • 1 teaspoon fresh or dried thyme
  • pumpkin seeds, for garnish, optional
  1. In a stockpot over medium heat, add oil and spread. Heat until a sizzle, then add onions and leeks. Stir often to coat well with oil and spread (or coconut butter).
  2. When the onion and leek begin to brown (about 5 minutes) add broccoli and thyme, stir to combine well.
  3. Cover stockpot, and let cook for 4-5 minutes. Uncover, add chicken stock or water, raise the heat to medium-high until it reaches a boil. Reduce to simmer for 15-20 minutes (cooking the broccoli longer than that may lower its' nutrient value).
  4. Turn off heat and puree smooth with an immersion blender. Serve hot.
Recipe by From Jessica's Kitchen at