This Lemony Leek and Broccoli Soup is a plant-based cream soup that bridges the gap between hearty Winter soups and lighter Spring cuisine. Satisfying but not too rich, plant milk and some of our DIY Mother Mix make this soup creamy without any dairy.
If you haven't checked out the Mother Mix yet, you should. Here's three reasons why: First, it's super simple to make; second, it kickstarts a number of recipes on the site; and third, you can store it in the pantry, so it's ready when you need it.
About the Mother Mix
The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry.
Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.
You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies!
ABOUT leeks
Ingredients
This soup uses just a few ingredients:
Visual Overview: Making Creamy Lemon Leek and Broccoli Soup
You can leave this as a chunky soup, or if you want it creamier, you can puree it with a blender or immersion blender.
Heat the margarine and then add the leeks.
Making Lemony Leek and Broccoli Soup
Saute over medium heat for about 10-12 minutes, until softened and slightly browned.
Making Lemony Leek and Broccoli Soup
Add all remaining ingredients, except the lemon juice and zest.
Making Lemony Leek and Broccoli Soup
Bring to a low boil.
Making Lemony Leek and Broccoli Soup
Reduce the heat and cover with a lid. After about 10 minutes, test whether the broccoli is fork tender. If not, continue cooking until you can easily pierce the broccoli.
Stir in the lemon juice and zest.
Making Lemony Leek and Broccoli Soup
If you want to eat the soup as is (unblended), taste and add more lemon, and salt and pepper as desired.
You can blend all or some of the soup. We used an immersion (hand) blender to blend ours. Be careful when blending hot soup.
Lemony Leek and Broccoli Soup
Taste and add more lemon, and salt and pepper, as desired.
Recipe Card
Lemony Leek and Broccoli Soup - Vegan
Ingredients
- 6 tablespoons margarine
- 2 cups leeks, chopped into fine rings
- 6 cups broccoli, chopped
- 4 cups unsweetened plant-milk
- 2 cloves garlic, crushed
- 1 cup Mother Mix
- 6-8 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Heat the margarine and add the leeks. Saute on medium heat for about 10-12 minutes, or until softened and browning slightly.
- Add the broccoli, milk, garlic and Mother Mix. Bring to a boil, then reduce heat and simmer, covered. After 10 minutes, check to see if the broccoli is fork tender. If not, cook until it is.
- Add the lemon juice and zest.
- Add salt and pepper to taste.
If you want to blend part or all of the soup
- Use an immersion blender, or transfer to a countertop blender. It's a good idea to let the soup cool down a bit before blending it. Hot soup exploding out of the blender can be very dangerous.