Creamy Broccoli Leek Soup – Dairy Free!
61 1/2 cup (12 oz) servings
61 1/2 cup (12 oz) servings
  1. Cut dark green leaves of leeks. Keep white and light green part only. Slice down center and rinse inner leaves.
  2. Chop garlic and set aside.
  3. Heat 3 tbsp. olive oil in pan and sautè leeks approximately 3-4 minutes until translucent. Do not burn.
  4. Add in garlic and sautè 1-2 more minutes.
  5. Add broccoli and toss with the leeks and oil to coat.
  6. Pour in 48 oz. of vegetable broth. Turn to high to bring to a slight boil then lower to simmer. Do not cover.
  7. Simmer for 5 minutes then turn heat off.
  8. Let soup cool slightly.
  9. Add soup to blender and fill 2/3 way full. Turn on high and pour into serving bowl. Add another batch if necessary and blend.
  10. Ladle into serving size bowls. Garnish with lemon zest and chives.
Recipe Notes

Bon appètit!