Broccoli, Brussels Sprout & Leek Soup
Broccoli, Brussels Sprout & Leek Soup is creamy and complex. I developed it while I was on the Keto diet. I wanted to make a soup that was packed with nutrients, lower in carbs, and tasted fantastic – it’s a great way to eat your vegetables. This creamy soup reminded me of split pea with a different flavor profile. The veggies come together to create a complexity that leaves you feeling intrigued and wanting more. The parmesan cheese really puts it over the top.
Broccoli, Brussels Sprout & Leek Soup
This delicious Broccoli, Brussels Sprout & Leek Soup is creamy, complex, full of nutrients, and is a great way to eat your vegetables. The parmesan cheese really throws it over the top.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Yield4
- Serving SizeServings
Ingredients
- 4 Cups Broccoli, chopped
- 3 Cups Spinach
- 2 Cups Brussels sprouts, halved
- 2 Cups Leek, chopped
- 2 Cups Cauliflower, chopped
- 1 Cup Yellow Onion, chopped
- 3-4 Cloves Garlic, chopped
- 4 Cups Beef Broth
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Heavy Whipping Cream
- 3 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Fresh Thyme, chopped
- 1 tsp. Fresh Rosemary, chopped
- 1/4 tsp. Paprika
- 1/4 tsp. Cumin
- 1/4 tsp. Red Pepper Flakes
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
Method
Heat olive oil in pan over medium-high heat.
Add Brussels Sprouts to the pan, flat side down. Reduce heat to Medium and cook until caramelized. Flip and cover for 4-5 minutes, then remove.
Add Leek and Yellow Onion and cook until onion is translucent. Add the Brussels Sprouts back in the pan.
Sprinkle in all of the spices, Broccoli & Cauliflower, then sauté for about 5 minutes.
Raise the heat back to Medium-High and deglaze the pan with Beef Broth, then add the Spinach.
Simmer until Broccoli is fork tender.
Add to a blender with Heavy Cream and Parmesan cheese, purée until smooth.
Serve with Parmesan Cheese, Salt & Pepper to taste.
