Broccoli and leeks make for a powerful and tasty detoxifying duo. This soup is quick and easy to make, and packs a hefty nutritional punch.
3 Tbsp. olive oil
2 leeks - white and soft light-green parts, rinsed well and finely chopped
1 stalk of celery, finely diced
large head of broccoli - approx 3-4 cups, florets and stalks chopped into ~1-inch pieces
1 yellow or white potato, finely diced (optional - adds extra body to soup)
3 large cloves garlic, crushed
5 cups vegetable stock
Salt (I used Herbamare for extra flavour) and pepper, to taste
1/8th tsp. powdered thyme (or 2 sprigs fresh thyme)
2 cups baby spinach (adds extra colour and nutrition)
1 Tbsp. lemon juice
Extra virgin olive oil, to drizzle on finished soup
2-3 Tbps. finely diced chives, to garnish
In a large pot, heat olive oil over medium heat. Add leeks and celery and soften for 5 minutes, or until tender, stirring occasionally. Add broccoli and potatoes, stir and cook for 2 minutes. Add a small amount of water if the vegetables start to get too dry and stick to the pot. Add garlic, and slowly mix all vegetables to combine with garlic while preventing garlic from burning, approximately 30 seconds.
Add vegetable stock, salt, pepper and thyme, and bring pot to a boil. Reduce heat to simmer soup until vegetables are soft when tested with a fork. Add spinach and cover pot until spinach is cooked, approximately 2 minutes.
Turn heat off. Transfer soup to a blender in small batches, filling the blender 1/2 way each time. Blend soup until smooth, transferring to a large bowl until all soup is blended. Add lemon juice to soup. Taste and add additional salt, pepper, or lemon juice if needed.
To serve, drizzle a small amount of extra virgin olive oil on top and garnish with a generous serving of chives.