I'm not a vegan nor do I need gluten free food but two of my kids eat that way and I've found just the most delicious recipes that satisfy those requirements. This soup is just delicious and so easy to make, I added more broccoli and more spinach as well.This recipe comes from the cookbook Love & Lemons which I will put at the bottom of the post in the "Shop the Post" extra.
Ingredients
- 1 large leek
- 1 tbsp extra-virgin olive oil, plus extra for garnish
- 2 cloves garlic, crushed
- 1 medium head of broccoli (I used more)
- 1 1/2 tsp white wine vinegar
- 2 cups vegetable broth (you can use chicken if you don't want to make the recipe vegan)
- 1 cup light coconut milk (or regular), plus 1/4 extra for garnish
- 2 to 3 cups loosely packed amaranth greens or spinach ( I used spinach, and used extra)
- sea salt
- pepper
- juice of a lemon
- pinch red pepper flakes
Instructions
- Slice the white and light greens parts of the leek into rings. Using a strainer, rinse the leeks throughly.
- Heat olive oil in large pot over medium heat. Add the leek, garlic and a generous pinch of sea salt & pepper. Stir and cook until the leek is soft, about 5 minutes.
- Chop the broccoli, stems and all, into course florets and add them to the pot. Stir and cook until just softened, about 3 minutes.
- Stir in the white vinegar, then add the vegetable broth and coconut milk. Add the spinach. Reduce the heat to low and simmer for 5 minutes.
- I used an immersion blender right in the pot. If you want to use a blender let the soup cool slightly then in batches blend until smooth. Taste for seasonings. Add a squeeze of lemon juice. Place in a bowl and garnish with a drizzle of olive oil and a drizzle of coconut milk.HAPPY EATING!!