Broccoli Leek Soup

Love making healthy soups during the colder months. Cuz it's kinda hard to have soup in Arizona during those summer months. But soups can be a great way to get your vegetables in for the day. This broccoli leek soup is packed with five different vegetables, broth, and a little bit of coconut milk. Gluten and dairy free too. Super delicious!

Serves 6-8 people.

Ingredients:

• 5 c broccoli florets

• 2 lg leeks, sliced (white and light green parts only)

• 1 c carrots, grated (2-3 large)

• 2 clove garlic, roughly chopped

• 1/2 c celery, chopped (2-3 stalks)

• 1/2 c coconut milk

• 2 Tbsp olive oil

• 4 c vegetable broth

• 2-3 c water

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

Instructions:

1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.

2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.

3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.

4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.

5. Remove from heat and let cool slightly.

6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.

7. Once all veggies are blended, add the salt and peppers, and stir to combine.

8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days.

9. Otherwise, serve and enjoy!