There are plenty of recipes out there for broccoli and leek soup. But this Detox Lemon Leek & Broccoli Soup with Toasted Seeds goes above and beyond the rest in terms of flavor and health benefits. The addition of potatoes and coconut cream make it a rich comfort food. The aromatics, seasonings, and garlic add numerous subtle notes of flavor. And the pumpkin and sunflower seeds add a crunchy nutritional punch! This is one winner of a lunch or dinner!
Yield: 3 Servings
Total Time: 40 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped leek
- 1 cup chopped red onions
- 1/2 cup chopped celery
- 2 garlic cloves, crushed
- 2 teaspoons grated lemon rind
- 2 potatoes, chopped
- 2 cup homemade vegetable stock
- 1 large zucchini, chopped
- 2 cups chopped broccoli
- 1 cup baby spinach
- 4 tablespoons coconut cream
- 1 tablespoon toasted pumpkin seeds
- 1 tablespoon toasted sunflower seeds
- cilantro to taste
In a skillet, heat oil and sauté red onions, leeks, and celery for about 5 minutes or until fragrant and tender; stir in lemon rind and garlic and cook for 1 minute. Add in stock and potatoes and bring the mixture to a boil. Lower the heat and simmer for about 5 minutes. Stir in broccoli and zucchini and cook for about 10 minutes. Stir in spinach for about 3 minutes or until wilted.
Remove from heat and let cool. Transfer the soup to the food processor and blend until smooth. Return to the pan and cook for about 5 minutes or until warmed through. Serve the Detox Lemon Leek & Broccoli Soup with Toasted Seeds topped with cilantro and toasted seeds.
Nutritional Information per Serving:
Calories: 289; Total Fat: 12.1 g; Carbs: 41.9 g; Dietary Fiber: 9.1 g; Sugars: 8.7 g; Protein: 8.5 g; Cholesterol: 0 mg; Sodium: 105 mg