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.
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
Here's what you'll need to make the perfect leek and broccoli soup.
- 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!)
- 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.
- White Beans: Either cannellini beans or butter beans (lima beans) are delicious.
- Bay Leaves: to add subtle fragrance and a savory note.
- Thyme: I like to use fresh thyme, however dried is also good.
- Olive oil: a good drizzle of Extra Virgin Olive oil helps to soften the leeks and adds flavor.
- Vegetable Stock: Choose boullion or stock cubes, or fresh veggie broth.
- Nutritional Yeast: I add a few tablespoons to replace where some might add parmesan cheese.
- Sea Salt and Cracked Black Pepper: to taste
- A little optional chili powder: if you like heat in your soup!
- 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!
1. Add the olive to a large pot over medium heat and add the sliced leeks. Cook gently until softened.
2.Add the seasonings and drained beans and stir for a minute.
3. Add the vegetable broth and simmer until the beans are even softer.
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.
🔪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
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.
More Soups
Looking for other healthy soups? Try these!
Tasty Sides
Salads and more! Why not try some of these veggie packed side dishes.
📖 Recipe
Brothy Broccoli Leek Soup with White Beans
Equipment
- 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 oil1 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.
Jocelyn Glendinning says
It is a delicious and fresh soup. Ideal for lunch or dinner.
Louise-Claire Cayzer says
Thank you- i'm so happy you like the recipe!