Cream of Broccoli Soup *Video Recipe*
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • Fresh broccoli – 1, large head
  • Potato – 2, medium, cut into 1 inch cubes
  • Leek – 2, chopped
  • Garlic – 4 cloves, minced
  • Sour cream – ½ cup
  • Vegetable oil – 3 tbsp
  • Salt & pepper to taste
  • Drizzle of olive oil
  • Peanuts – 2 tbsp, toasted and coarsely chopped for garnish
  1. Cut broccoli head into florets and the tender stalks into small pieces. Rinse them thoroughly and drain.
  2. In a large stock pot, add the olive oil. Once the oil is hot, add the chopped leeks and sauté for a minute.
  3. Tip in the minced garlic and sauté for 1 more minute until the garlic is fragrant.
  4. Then add the cubed potatoes and cook them for 5 minutes stirring occasionally.
  5. Then add the broccoli florets and stalks. Give a good stir and let the vegetables cook for 5 minutes.
  6. Then add one liter of water making sure all the veggies remain inside the water. Season generously with salt and pepper.
  7. Let the water come to a rolling boil. Then cover and simmer for 15 minutes or until the potatoes are cooked through and the broccolis are soft.
  8. Remove the pot from heat and using a stick/immersion blender, blend the soup until thoroughly smooth and creamy without any lumps.
  9. Put the soup back to the heat and let it warm through. Check and adjust for seasoning if needed. Turn off the heat and stir in the sour cream.
  10. Serve the cream of broccoli soup in bowls and garnish with coarsely chopped toasted peanuts and a drizzle of extra-virgin olive oil. Enjoy!
Recipe by Flavor Quotient at