Broccoli, leek & potato soup – easy, cheap and healthy winter food

I made this soup the other day without any recipe and surprised myself by how yummy it turned out (my cooking intuition is non-existent). The magic ingredient must have been the yoghurt as it added just the right amount of tartness/acidity to the vegetables.

If you want to give this hearty winter soup a try, here’s how I made it. All measurements are very approximate, so feel free to improvise:

Ingredients (4 pers.)

  • Butter & olive oil for frying
  • 4-5 leeks, chopped
  • 4-5 garlic cloves, chopped
  • 3 large potatoes, chopped
  • 1 head of broccoli, chopped (use the stem as well)
  • 1/2-1 litre chicken or vegetable stock
  • water
  • salt and pepper to taste
  • cayenne pepper to taste
  • 300 ml single cream (or milk)
  • 400 ml yoghurt naturel (add a bit at a time, as you might want to use less)
  • a few drops of avocado oil for decoration

How to do it:

  • Heat up the butter and olive oil in a large saucepan and fry the leeks with the chopped garlic until soft.
  • Add the potatoes and fry for a couple of minutes. Add the broccoli. Add a bit of salt and pepper + cayenne pepper.
  • Add the chicken stock and a bit of water until the vegetables are covered and cook until the vegetables are soft.
  • Take the saucepan off the heat and blend it (I just used a hand blender directly in the pan and left a few vegetable lumps for added texture).
  • Put back on the stove. Add more stock/water if consistency is too thick, then add cream and yoghurt.
  • Add salt and pepper (and maybe a stock cube) to taste.
  • Serve with cheese sandwiches or whatever rocks your boat.

BON APPETIT!

pssssst! In the mood for more soup? Head for my butternut soup recipe.

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