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Healthy broccoli, zucchini and leek soup with feta and seeds recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Boost your immune system with a delicious vegetarian soup featuring leeks and broccoli, known for their health benefits.
Ingredients:
  • 18.20 gm extra virgin olive oil, plus extra, to serve
  • 1 large leek, white part only, thinly sliced
  • 2 large celery sticks, pale leaves reserved, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 2 (about 300g) potatoes, peeled, chopped
  • 500ml (2 cups) salt-reduced vegetable stock
  • 1 large zucchini, chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach
  • 50g creamy feta, crumbled
  • 20.00 ml pepitas, toasted
Instructions:
  • In a large saucepan over medium heat, warm up some oil. Toss in leek and celery, and cook for 6-7 minutes until softened. Mix in garlic and rind, and stir for 1 minute until aromatic. Pour in potato, stock, and 500ml (2 cups) water, and bring to a boil. Lower the heat, cover partially, and simmer for 5 minutes. Add zucchini and broccoli, and continue to simmer, partially covered, for 6-7 minutes until broccoli is tender. Lastly, gently fold in spinach until just wilted before serving.
  • Allow the soup to cool slightly, then blend it in batches until smooth. Season it to taste. Warm it through in a clean saucepan over medium heat. Serve the soup topped with feta, pepitas, reserved celery leaves, and a drizzle of extra oil.

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