Cream of Broccoli + Leek Soup

Over here in Victoria we got a quick dumping of snow last week and by this week, we are back to our regular schedule of winter rain! The rain has never bothered me though – it’s usually my inspiration for soothing recipes such as this one!

INGREDIENTS

• 1 leek, roughly chopped + cleaned
• 1 head broccoli, detailed
• 1 head cauliflower, detailed
• 1 medium onion, chopped
• 4-6 garlic cloves, pressed
• 6 cups vegetable broth
• 2 cans full fat coconut milk (or milk of choice – cashew cream, hemp, oat or non-conventional cream would work well)
• 2 tbsp coconut oil
• 1 tbsp himalayan salt or sea salt (or to taste)
• 2 tsp fresh cracked pepper (or to taste)
• 2 tsp turmeric – fresh or powdered
• 1/3 cup nutritional yeast (or to taste)
• 2 – 4 tbsp arrowroot powder – depending on how thick you like it (you could also use tapioca, cornstarch or flour to thicken)
• 1 carrot, thinly grated (or yam)
• 1/3 cup grass-fed butter (optional)

DIRECTIONS

1. In a large stock pot, heat coconut oil over medium heat and begin simmering onions. Once almost translucent, add garlic and stir until just fragrant.
2. Add leeks, salt, pepper, turmeric and 2 cups of broth. Stir until well combined. Stir occasionally as you prep the other ingredients.
3. In a large bowl, mix broccoli, cauliflower, nutritional yeast and arrowroot powder all together until veggies are well coated.
4. Add the broccoli/cauliflower mixture to the pot along with the remaining vegetable broth, coconut milk and butter (if using). Bring soup to a light boil, stirring consistently.
5. Once all ingredients are well combined and the soup has reached a boil, add the shaved carrot (or yam) and turn soup to a low medium level, allowing to simmer for at least 15min – the longer, the better!
6. Add more salt, pepper, nutritional yeast or thickening agent to get the desired taste and consistency that you like.
7. Enjoy! Save this soup in the fridge for 1 week or freeze to enjoy for later.

NOTES

• Boost the nutritional density of this dish by adding a handful or two of seasonal leafy greens such as spinach, arugula or even kale! I also debated adding brussel sprouts as well but tried to keep it (semi) simple instead 😉
• This soup does tend to taste a bit coconutey if using coconut milk – so beware if you are not a huge coconut fan! However, adding more nutritional yeast to the recipe will mask the coconut taste.
• When buying coconut milk, opt for options that are: BPA Free, Fair Trade and Minimal (to no) added ingredients – Non-GMO/Organic would be a bonus! But not 100% necessary when buying coconut products as coconuts are not usually sprayed and have a very thick hard exterior that protects the goodness on the inside <3
• Why I add Black Pepper with Turmeric: The ingredient in turmeric that gives it all it’s great properties is called curcumin – which unfortunately is poorly absorbed into the bloodstream UNLESS it is combined with a special ingredient called piperine (commonly found in black pepper). Piperine enhances the absorption of curcumin which allows US to get the full benefits of this traditional root.

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”