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    Home » Soups & Stews

    Brothy Broccoli Leek Soup with White Beans

    Published: Nov 26, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    This Brothy Broccoli Leek Soup with White Beans is a real winter warmer that you'll want to turn to over and over as the winter chills set in. It's simple ingredients come together for a soothing yet uplifting bowl of pure comfort.

    A pan of broccoli, leek and white bean soup ready to eat. this recipe

    I often make brothy, soupy stews like this, packed with veggies and enriched with beans. They come together in one bowl, and are a great way of using up seasonal veggies.

    If you're after more one pot beany dishes, try my White Beans & Peppers One-Pot Stew , or even easier, this Cacio e Pepe White Beans. I also like to sprinkle a little bit of Pangritata (Pangrattato) Crispy Breadcrumbs for Pasta

    Jump to:
    • 🥦Ingredients
    • 👩‍🍳Instructions
    • 🌶️Substitutions & Variations
    • 🔪Equipment
    • 🫙Storage
    • Top tip
    • ❓FAQ
    • More Soups
    • Tasty Sides
    • 📖 Recipe
    • 💬 Comments

    🥦Ingredients

    Here's what you'll need to make the perfect leek and broccoli soup.

    Ingredients for the broccoli, leek and white bean soup laid out ready to use.
    1. Fresh Leeks: Make sure to clean the leeks well by cutting down one side and washing out the layer to remove any hidden dirt or grit. Use as much of the leek as possible for the best depth of flavor. I only discard the dark tops of the leaves (you can use those to make veggie stock!)
    2. Fresh Broccoli: Choose bouncy fresh broccoli. You can also use the stems, you can remove the tough outer layer of the stem with a sharp knife or vegetable peeler and chop them up.
    3. White Beans: Either cannellini beans or butter beans (lima beans) are delicious.
    4. Bay Leaves: to add subtle fragrance and a savory note.
    5. Thyme: I like to use fresh thyme, however dried is also good.
    6. Olive oil: a good drizzle of Extra Virgin Olive oil helps to soften the leeks and adds flavor.
    7. Vegetable Stock: Choose boullion or stock cubes, or fresh veggie broth.
    8. Nutritional Yeast: I add a few tablespoons to replace where some might add parmesan cheese.
    9. Sea Salt and Cracked Black Pepper: to taste
    10. A little optional chili powder: if you like heat in your soup!
    11. Lemon zest and/or lemon juice to serve.

    See recipe card for quantities.

    👩‍🍳Instructions

    First prepare your veggies by thoroughly cleaning the leeks and slicing them. Chop your broccoli into florets, and make sure to use the stem too!

    Sautéing the leeks in olive oil until soft

    1. Add the olive to a large pot over medium heat and add the sliced leeks. Cook gently until softened.

    Add seasonings and beans to the leeks.

    2.Add the seasonings and drained beans and stir for a minute.

    Add the broth to the beans and leeks and simmer.

    3. Add the vegetable broth and simmer until the beans are even softer.

    Finally add the broccoli and cook until tender. Add any other seasonings before serving.

    4. Finally add the broccoli florets and cook until tender. Break up some of the beans to help thicken the broth.

    Season to taste, squeeze a little lemon juice or zest over and serve with lots of crusty bread. Garnish with fresh herbs such as parsley if you're feeling fancy.

    Hint: Cooking the beans even though they are pre-cooked in a can helps to break them down creating a softer mouthful. Break some up to thicken the soup if you wish.

    🌶️Substitutions & Variations

    Here are some ways you can switch up this tasty soup recipe to suit your own preferences.

    • Creamy - If you're more of a creamy broccoli leek soup lover, you can always blend the soup with an immersion blender. The beans will add a lovely creamy texture.
    • Potato Soup-swap the beans for chopped potatoes for a hearty cozy soup.
    • White Wine- Add an optional dash of white wine to help with the overall soup taste.

    Serve in a bowl with extra vegan cheese sprinkled on top.

    🔪Equipment

    You'll need a sharp knife and a large soup pot or dutch oven to make this cozy hearty soup. If you would like the soup to be creamy, you'll need an immersion blender or high speed blender.

    🫙Storage

    This soup stores well in an airtight container in the fridge for up to 5 days, or can be frozen for up to three months. Reheat from frozen- you might need to add a little extra liquid when reheating.

    Top tip

    Clean your leeks really well by slicing them lengthwise once. Then fan out the layers under a tap while giving them a really good wash. This makes sure no dirt is hidden in the layers.

    ❓FAQ

    Can I eat broccoli stalks?

    Yes, broccoli stalks are edible! They taste like sweeter broccoli. Cut of any tough outer parts and chop up to use in a soup or stir fry.

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    Tasty Sides

    Salads and more! Why not try some of these veggie packed side dishes.

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    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A pan of broccoli, leek and white bean soup ready to eat.

    Brothy Broccoli Leek Soup with White Beans

    Louise-Claire Cayzer
    A deliciously brothy soup packed with sweet leeks, broccoli and white beans. Wholesome and delicious for an easy, one pot meal.
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Dinner, Soup
    Cuisine british, French, Vegan
    Servings 4
    Calories 291 kcal

    Equipment

    • 1 Large Saucepan
    • 1 Chopping board
    • 1 Chef's knife or vegetable knife

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the Soup

    • 400 g (2¼ cups) leek (finely chopped, about 2 medium leek)
    • 200 g (1½ cups) broccoli (1 medium head broccoli)
    • ½ teaspoon chili flakes (or red pepper flakes)
    • 500 g (1½ cups) white beans (equivalent of 2 standard tin/can)
    • 4 sprigs thyme (1 tsp)
    • 3 bay leaves
    • 500 ml (2 cups) vegetable stock ( or use good quality boullion powder)
    • 1 tablespoon olive oil (for sauteeing, can also use water)
    • 1 teaspoon lemon juice (or white wine vinegar. )

    Instructions

    • First clean the leeks by cutting lengthways down the leek. Wash thoroughly under the tap to remove any dirt trapped between the layers.
      400 g leek
    • Chop the broccoli into florets. Remove the tough outer from the stems and chop those too.
      200 g broccoli
    • Finely chop the cleaned leeks. leek finely too. 
    • In a large saucepan gently sauté the leek in the oil
      1 tablespoon olive oil
    • Open the cans of beans, drain and rinse them.
      500 g white beans
    • Add the beans, the thyme , bay leaves and the stock.
      ½ teaspoon chili flakes, 4 sprigs thyme, 3 bay leaves, 500 ml vegetable stock
    • Simmer for around 10 mins until all the veggies are soft. 
    • Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed.
    • Add the broccoli to the pot and simmer for 5 minutes or until soft.
    • Season to taste, and add a squeeze of lemon if desired.
    • Serve with crusty bread or on it's own with herbs sprinkled on top.

    Nutrition

    Calories: 291kcalCarbohydrates: 51gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 545mgPotassium: 1052mgFiber: 11gSugar: 6gVitamin A: 2369IUVitamin C: 59mgCalcium: 201mgIron: 7mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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