Cream of Broccoli Soup


2 T oil

2 cups chopped leeks

1 bay leaf

1 medium green pepper, diced

5 cups chopped broccoli

1 teaspoon sea salt, or to taste

2 1/2 cups soup stock or water

2 cups skimmed milk

1/2 cup yogurt

1/2 teaspoon thyme

Dash of cayenne, to taste

Pinch of allspice

1 teaspoon tamari, or to taste


Heat the oil in a large, heavy kettle. Add the leeks and bay leaf. Sauté until the leeks are soft and cooked. Add the green pepper, chopped broccoli, salt and stock. Cover and cook for about 10 minutes or until the broccoli is tender, but still bright green. Discard the bay leaf and purée the vegetable mixture in a blender or food processor. Blend until smooth, adding some milk to make the blending easier, if necessary. It will be about 3 batches!

Return the purée to the kettle and stir in the remaining milk and yogurt. Mix well. Add the thyme, cayenne, allspice and tamari to taste. Reheat the soup if necessary, but do not boil.

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