I discovered this summer that the flavours of leek and broccoli do some wonderful one-up-man-ship when sparring together. On the strength of this farmer's market discovery, I decided to become a little adventurous with our crockpot this morning. Plus, I'm just in the mood. I threw in a few other ingredients to get the full balance of flavours -- a little celery for the high notes, some chickpeas to provide a grounding, earthy flavour, and an onion to round out the leek's cheeky grin. A whole bunch of broccoli later, and a star is born. Catch me if you can!
You will need a stick blender, immersion blender, food processor, or the willingness to puree the soup by hand (that's up to you) to create a creamy soup texture that pieces of broccoli will then be reintroduced to.
The taste of the soup is pleasingly green, the flavour simple yet not bland. I perfect meal for an autumn day that is pretending to be spring ...
1/4 cup coconut oil
1 medium onion, chopped (1 cup)
2 cup of chopped celery
1 cup chopped carrot
3 cups leeks chopped
1000 g broccoli florets, chopped
4 cups chickpeas, cooked
6 cups of water
5 tsp sea salt
2 tbsp marjoram
500g broccoli florets in small pieces, reserved
1. layer the ingredients in the crockpot in order listed except for the final 500 g of broccoli florets, which will be added once the soup is cooked and pureed
2. cook on high (to fully cook the onion etc) for 5 hours
3. puree the ingredients
4. adjust the seasoning, add the broccoli florets, and turn the heat down to low for 1 hour.
5. serve with lovely bread and a good attitude while thinking of those you love most in the world. If you are so lucky as to share this soup with them, so much the better.
Hmm. Broccoli soup with cheese melted on top? Maybe ... I can see it now. A bowl of soup with a piece of bread on top covered in grated cheese and browned in the oven. It'd be like a soup and sandwich in one ... Will I be brave enough to try it? Tune in tomorrow to find out.