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Broccoli & Leek Soup


  • 2 large heads of broccoli
  • 5 broccoli leaves or 1 cup spinach
  • 3 large leeks
  • 1 medium yellow or white onion
  • 5 garlic cloves
  • 8 cups broth (mix of bone broth and vegetable broth for depth of flavor)
  • 3/4 cup nutritional yeast
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 2 tablespoons avocado oil


  1. Preheat the Oven: Preheat your oven to 375°F.
  2. Roast the Broccoli: On two baking sheets lined with parchment paper, spread out the chopped broccoli florets. Drizzle a tablespoon of avocado oil over each sheet of broccoli and sprinkle a teaspoon of garlic powder over each. Roast in the preheated oven for 30 minutes, or until the broccoli is tender and slightly caramelized.
  3. Prepare the Soup Base: In a large pot over medium heat, sauté roughly chopped leeks and onions until they begin to soften, about 2 minutes. Reduce the heat to a simmer and add whole garlic cloves along with chopped broccoli leaves or spinach. Once the leaves are wilted, pour in the broth.
  4. Combine Ingredients: Add the roasted broccoli to the pot with the broth and let it simmer for 10 minutes to meld the flavors.
  5. Blend the Soup: Stir in the nutritional yeast, then blend the soup using a blender or immersion blender until smooth and creamy.
  6. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed. For a richer, cheesier flavor, add more nutritional yeast to your preference.
  7. Serve and Enjoy: Ladle the creamy broccoli and leek soup into bowls and serve hot. Enjoy the comforting warmth and nourishing flavors of this wholesome dish!
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