In my last post I highlighted the season’s summer squash, and although this week’s recipe includes zucchini (did I mention they’re coming out of my ears?), the star ingredients of this pureed dairy-free soup are the broccoli and the leeks, which are partially responsible for making my garden look so lush and green.
This soup is perfect served at an end of summer dinner party or likewise served cold on a hot day with a dollop of crème fraiche and chopped fresh mint. For the goat cheese toasts, simply find a young, mild spreadable cheese and smear it onto slices of baguette or country bread. One of my favorite goat’s cheese, which is widely available but also gettable online is Redwood Hill Farm from Sonoma County. Toast the sliced bread with the cheese in a toaster oven ‘til the cheese is just golden on the edges.
My broccoli was definitely not store-bought-looking, but I used pretty much the whole head. I also peeled the fibrous skin off the thick stalk of the broccoli. In addition, I used some of the green part of the leek—normally I use the white part only, but I think it added more flavor to the soup (plus I wasted less). I generally pre-ladle the soup myself into individual bowls since I love garnishing my soups, making them look beautiful, and with this one I drizzled Argon Oil (a nutty flavored oil), grated Parmesan cheese, and of course finished it off with freshly cracked pepper.
Be inventive with your garnishes. The goat cheese toasts were served alongside on a wood chopping block. I generally try to develop recipes that serve about 6, but with my garden kitchen recipes it’s a crapshoot. This recipe served 6 with a day of leftovers—and the soup gets better each time it’s reheated. If it’s too thick, add more broth.
- 2 tablespoons butter
- 1 medium white or yellow onion, chopped
- 2 medium-size leeks including 1-2 inches of the green part, washed and chopped
- 1 large head broccoli broken into small florets
- 2-3 medium size zucchini sliced into ¼ inch rounds.
- 2-3 bay leaves
- Chicken or vegetable broth (or water) to cover vegetables–approximately 8-10 cups
- Salt and pepper to taste
Broccoli, Leek, and Zucchini Soup with Goat Cheese Toasts
- In a large pot melt the butter on a medium flame, then add the onion and sauté, stirring frequently 3-4 minutes until soft.
- Add the leeks and continue stirring for another few minutes. Then add the broccoli, zucchini, and bay leaves and stir for a moment.
- Add water, chicken, or vegetable broth to cover the vegetables completely.
- Cook for 20-30 minutes until the veggies are soft when pricked with a fork.
- Allow the soup mixture to cool slightly, remove bay leaves, then transfer to a blender and puree in batches. Alternatively use a hand blender and immerse into the pot and blend until smooth.
- Return to the pot and reheat the soup on a low flame.
- While the soup is reheating, make your goat cheese toasts.
- Serve and add lots of fresh cracked pepper.
Anna Getty is the eco-editor of Pregnancy Magazine and a mother of two, green-living educator, Kundalini yoga teacher, and author. She has penned two lifestyle books with Chronicle Books, I'm Dreaming of a Green Christmas and Anna Getty's Easy Green Organic. Anna recently moved with her family to Tuscany, Italy, to pursue a simple and organic country life. Please visit her website at AnnaGetty.com.