Roasted Leek & Broccoli Soup

Author: recipes
This simple green filled soup will have you conquering the world (or at least your to-do list)!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Soups
Cuisine American
Servings 4 people


  • Oven
  • Baking Sheet
  • Food Processor and slicer disk
  • Large deep saucepan
  • Immersion blender


  • 1 lb frozen broccoli
  • 1 whole medium leek
  • 1 whole yukon gold potato
  • 3 whole garlic cloves
  • 5 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1/2 tsp sea salt add to taste
  • 1/4 tsp black pepper add to taste
  • 1/2 cup canned white beans
  • 2 tbsp nutrritional yeast
  • 1 whole lemon juice fresh squeezed
  • 1 tbsp olive oil divided

For Serving

  • Hearty seeded bread
  • Earth Balance Butter
  • 1/2 cup shredded vegan parmesan


  • Preheat oven to 475 degrees.
  • Line a baking sheet with parchment paper.
  • Rinse the leek very well.
  • Pour 1 tbsp of olive oil into saucepan and place over medium heat.
  • Chop your garlic and add to the pan wit a 1/2 tsp of sea salt and a few cracks of black pepper.
  • After cutting the end off of your leek, use the food processor and slicing disk to thinly slice the leek and place into the hot pan.
  • Wash, peel and quarter your potato. Using the food processor and slicing disk, cut the potato into small pieces.
  • Add into hot pan the broth, beans and potatoes. Stir and bring to a boil.
  • Place frozen broccoli on the lined baking sheet. Drizzle the remaining olive oil and season with salt and pepper. Roast broccoli for 4 minutes, flip and continue roasting for an additional 4 minutes or until tender.
  • Add the lemon juice, yeast and broccoli to the pan and continue boiling until the potatoes are fork tender.
  • Blend with your immersion blendor and add more salt and pepper to taste.

My Notes

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