Broccoli & Leek Soup

Ingredients:

• 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

Instructions:

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!