This is a versatile soup, meaning you can choose whether to serve with a protein (dinner) or starch (lunch). If you haven't tried leeks, don't be afraid! They are from the same family as onions but have a milder, gentler flavor. You should rinse them before you chop and probably also after as they tend to hold dirt because of all their layers. You can do this!
Broccoli Leek Soup
adapted from Eat To Lose, Eat To Win
1 teaspoon olive oil
2 leeks, chopped
3 cups vegetable broth
4 cups broccoli florets, chopped
1 zucchini, diced
¼ teaspoon ground black pepper
¼ teaspoon salt
Heat the oil in a large pot over medium heat. Add the leeks, reduce heat to low, cover the pot and sweat for 5 minutes until softened but not brown. Add the broth, broccoli and zucchini. Bring to a boil, then simmer for fifteen minutes or until tender. Season with salt and pepper. Puree with an immersion blender or in a blender and serve.
