Broccoli, Leek & Mint Soup


  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, coarsely chopped
  • 2 sticks celery, chopped
  • 2 broccoli heads (stems included), roughly chopped
  • 1 leek halved lengthways and thinly sliced
  • 2 cups homemade vegetable stock
  • handful mint, coarsely chopped
  • handful parsley, coarsely chopped
  • 3 tablespoons coconut milk (optional)
  • handful slithered almonds, to serve


  1. Heat the oil in a large heavy-based saucepan and add the leek, onion and garlic. Fry over medium low heat until the onion becomes translucent, 5-6 minutes. Throw in the celery and cook for a minute or two. Add the broccoli and pour the stock in. Bring to boil, add the mint and parsley and season with sea salt. Simmer for 15 minutes.
  2. Transfer to a blender and add the coconut milk. Blend until smooth. If necessary pour back into the pan to re-heat. Ladle into bowls, scatter each with a few almonds and serve hot.

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