This broccoli leek soup is just as creamy and delicious as it would be with dairy
Nothing says soup like a dip in temperature and the drip drip drip from above. This broccoli leek soup recipe is a rejig of a simple soup for those with dairy allergies
Hearty, creamy soups add an extra warm beginning to any meal but and can be rejigged for those with milk allergies. I make this one when I find dollar bags of broccoli at the grocery store.
It takes 35 minutes to prepare and requires only 5 ingredients. As a leftover, it works well as a sauce, poured sparingly over noodles - rice noodles, if you have wheat allergies.
- 1/2 cup margarine (I use Earth Balance Original Buttery Spread, which is a dairy/casein free margarine made with non-GMO ingredients - it does have soy though)
- 8 cups trimmed and coarsely chopped broccoli, packed down into the measuring cup
- 1 1/2 cups sliced leeks (be sure to clean them well and only use the white and light-green parts)
- 1 medium-large potato, cubed (I clean well but don't peel)
- 8 cups vegetable broth* or dissolve 2 salted and 2 unsalted vegetable bouillon cubes in 8 cups of water (I keep a container in my fridge for vegetable scraps and when I peel carrots, potatoes and onions, I put the scraps in the container, then when it's full, I put a pot of water on the stove, add the scraps and cook it on low for an hour - then I strain the vegetables and put the stock in the fridge)
- In a large pot, saute the margarine, broccoli, leeks and potato over medium heat for about 8 minutes.
- Add the vegetable broth and bring to a boil.
- Lower heat and cook for 15 - 20 minutes (I put on the timer), check to make sure it is tender. If not, cook a little longer.
- Pureee mixture in the blender in batches until smooth. I usually ladle out portions to put in the blender and then add the puree to a big mixing bowl until all has been pureed.
- Return to pot, add salt and pepper to taste and heat through.
- You can garnish with broccoli florets or parsley. And if you are lucky enough to be able to eat it, add a dollop of sour cream.
Teresa Goff is a freelance writer and broadcaster. As the mother of one very allergic boy and one very energetic boy, she has learned how to make food out of nothing at all while playing lego and doing two art projects at once.