If you are not vegan and want the richness of actual milk or cream, try adding 1 tablespoon of butter instead of olive oil to sauté the leeks, and ¼ cup of whole milk or half and half at the end when you blend the whole thing together.
- 1 large bunch broccoli (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 medium Yukon gold potato, peeled and cut into 1-inch pieces
- 2 garlic cloves, minced
- 3 scallions, green and white parts, thinly sliced
- 1 quart vegetable broth
- 1 teaspoon salt
- Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then roughly chop. Cut the florets into small pieces. Reserve stems and florets separately.
- In a medium saucepan, heat the oil over a medium flame. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, garlic, and the white parts of the scallions, and cook 2 to 3 minutes. Add the broth, salt, and 1 cup of water; bring to a boil. Reduce heat; cover partially and simmer until the vegetables are tender, about 12 minutes.
- Add florets and green parts of the scallions (reserving 1 tablespoon for garnish); bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
- Ladle soup into bowls and garnish with the remaining scallions.