Ingredients
- 1 Leeks (large, trimmed, chopped)
- 4 cups Vegetable Broth (divided)
- 2 Garlic (clove, minced)
- 2 Russet Potato (large, peeled, cubed)
- Sea Salt & Black Pepper (to taste)
- 2 cups Broccoli (cut into small florets, divided)
- 1/2 cup Plain Coconut Milk (from the carton)
Directions
- Add the leeks to a large pot over medium heat. Add a few splashes of broth and sauté for three to four minutes.
- Add the garlic and sauté for another 30 seconds. Add the potatoes, salt, pepper and the remaining broth. Bring to a boil then lower the heat to a simmer with the lid mostly covered for 10 to 14 minutes or until the potatoes are fork tender. Stir in half of the broccoli with just a few minutes left.
- Remove from the heat and use an immersion blender to blend the soup until smooth. Stir in the coconut milk and add the remaining broccoli. Warm the soup for two to three minutes or until the broccoli is tender-crisp.
- Divide evenly between bowls and season with salt and pepper, if desired. Enjoy!