I love Oprah, and I’ve been happily reading the inspiration from the pages of O, The Oprah Magazine for years. I also love soup, and it’s soup season! There’s something about the comfort, warmth and satisfaction you get from a small bowl of goodness that just hits the spot every time. (Eating a bowl of veg-heavy soup is also a great way to cut down on calories during a meal—a Penn State study found that people who eat 1.5-2 cups of a broth-based vegetable soup before eating a meal reduce their total calorie intake by about 134 calories compared to when they eat a meal without the soup appetizer). I’ve been making this broccoli leek soup recipe from a years-old issue of O, and it’s still one of my favorites. It’s simple, nourishing and healthy: just what you want in a soul-satisfying soup. Thanks, Oprah!
Broccoli Leek Soup, serves 4
- 1 large bunch broccoli (about 1.5 pounds)
- 1 TBSP olive oil
- 1 TBSP unsalted butter
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 medium baking potato, peeled and cut into 1-inch pieces
- 1 clove garlic, thinly sliced
- 3 cups low-sodium chicken or vegetable broth
- 3/4 tsp. salt
- Pinch freshly ground pepper
- 1/4 cup half-and-half (optional; I sometimes use almond milk or skip this ingredient altogether)
- 1/4 cup snipped chives
- Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.”
- Break or cut the florets into small pieces. Reserve stems and florets separately.
- In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes.
- Add broccoli stems, potato and garlic, and cook 2 to 3 minutes.
- Add 3 cups water, broth, salt and pepper; bring to a boil.
- Reduce heat, cover partially and simmer until broccoli and potato are tender, about 12 minutes.
- Add florets; bring to a boil and then simmer 5 minutes.
- Transfer soup in batches to a blender or food processor and puree until smooth.
- Return soup to saucepan; add half-and-half or milk alternative if using and chives, and reheat briefly.
- Serve and enjoy!