Broccoli, leek and tomato soup

A quick, simple and healthy Monday night dinner. Followed by fresh kiwi’s for dessert. This soup, like all other soups, can be either served blended smoothly with added cream/milk for a creamy version, or served chunky and rustic, topped with croûtons.


Broccoli, leek and tomato soup

  • 5 leeks
  • 1 shallot
  • coconut oil
  • 4 tomatoes
  • a big head of fresh broccoli
  • 1 cube organic vegetable stock
  • 500 ml hot water
  • freshly grated nutmeg
  • salt and pepper
  • freshly squeezed lemon juice
  • extra milk/cream
  1. Peel and finely chop the shallot. Sauté in a pan with some coconut oil/olive oil.
  2. Peel and clean the leeks, add to the shallots.
  3. Rinse the broccoli, add to the pan along with the leeks and shallot.
  4. Cut a cross in the skin on the top of the tomatoes, leave in boiling hot water for a minute, remove and peel off the skin. (I leave the skin on) Chop and add to the vegetables.
  5. Dissolve the stock cube in the hot water, pour over the vegetables and let simmer gently until tender.
  6. At this stage, you can either leave the soup chunky and just taste and rectify seasoning, add some lemon juice and grated nutmeg.
  7. For a creamy soup, blend the vegetables with a blender until smooth, add some lemon juice, salt and pepper and grated nutmeg to taste and pour in some milk/cream to your liking. I use 2% milk for a lighter version.
  8. Serve with a crusty bread and a sprinkling of freshly grated nutmeg.

                                           Serves about four people


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15 responses

  1. OH, this sounds delicious….it’s a must try! Thanks, Ronell ~ :)

    09/01/2008 at 22:51

  2. This looks wonderful for the winter. Delicious and hearty. So glad I found this!

    10/01/2008 at 08:11

  3. I’ve been craving soup lately and this sounds delicious, Ronell. I’m going to make it this weekend!

    10/01/2008 at 11:05

  4. Love the soup. I have never added tomato when i make brocoli soup should try it.

    10/01/2008 at 14:40

  5. That soup looks so good. I’d trade it for the sandwich I’m having for lunch anytime! :)

    10/01/2008 at 14:45

  6. Thanks or share this amazing recipe , Ronell

    10/01/2008 at 19:29

  7. Ah, yes, simple and delicious. This creamy soup is just what’s needed to warm you up on a cold Monday night.

    10/01/2008 at 23:35

  8. Ann

    Mmmmm… soup! And so pretty, too!

    12/01/2008 at 00:47

  9. Nothing better than hot soup on a cold day. I’m drawn to your images – the plate/platter under the soup paired with the rustic cutting board/table sets a nice tone. I particularly like the crabapple? rosehip? – the ice crystals against the fruit nicely evoke winter’s chill.

    12/01/2008 at 01:44

  10. What a delicious sounding soup. We’ve had soup a couple of times this week. Perfect for this time of the year!

    12/01/2008 at 02:50

  11. For us, January is soup month and this one sounds like a MUST MAKE!!

    15/01/2008 at 04:49

  12. Jackie

    I have just made your soup…I had some purple sprouting and loads of leeks from the allotment…It made and in a large dish ready for tonight..I keep having a spoonful each time I go past it..Will there be enough left? ..Just yummy!

    18/01/2008 at 17:19

  13. This soup was delicious, Ronell – good solid flavor without any meat. I was pleased, as I want to add more meatless meals to our diet. (But old habits die hard…when I heated it up the next day for lunch, I added cubed ham and cheese, despite my good intentions.)

    19/01/2008 at 23:03

  14. The Zinc Roofer

    Wow, what a soup. Really lovely. Will making this more often.

    18/02/2009 at 14:25

  15. Just made this. Nice soup, thanks.

    17/02/2013 at 14:09


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