New Vegan Goodies from The Vegan Larder

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

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🥦Ingredients

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

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!

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.

❓FAQ

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

Print

Brothy Broccoli Leek Soup with White Beans

A deliciously brothy soup packed with sweet leeks, broccoli and white beans. Wholesome and delicious for an easy, one pot meal.

Course Dinner, Soup

Cuisine british, French, Vegan

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 291kcal

Author Louise-Claire Cayzer

Equipment

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

Ingredients

For the Soup

• 400 g leek finely chopped, about 2 medium leek
• 200 g broccoli 1 medium head broccoli
• ½ teaspoon chili flakes or red pepper flakes
• 500 g white beans equivalent of 2 standard tin/can
• 4 sprigs thyme 1 tsp
• 3 bay leaves
• 500 ml 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.

Metric – American

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: 291kcal | Carbohydrates: 51g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 545mg | Potassium: 1052mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2369IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 7mg

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