Leek and Broccoli Soup

This household favorite is just about as easy as it gets.  It comes together quickly, uses relatively common ingredients, and has a lively satisfying flavor. There's something to be said for a recipe with so few ingredients and, in this case, that something is "yum".

Since this soup is rather basic, it is also a great place to experiment. Fresh veggies are best, but you might start more practically by checking what currently lives in your crisper. You could substitute broccolini for broccoli or an onion for the leek. The version presented here is just our favorite incarnation.

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Leek and Broccoli Soup
(Serves 2-4)

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Ingredients

• 2 broccoli stalks or 1 bunch of broccolini
• 1 leek
• 2 finger-sized pieces of turmeric root (or 2 tsp turmeric powder)
• 2-3 cups water
• 2 Tbsp grass-fed butter or clarified butter
• 2 Tbsp extra-virgin coconut oil
• Salt (to taste)

Gadgets

• saucepan (3 quart or larger)
• large blender (like a Vitamix) or immersion blender
• a good sharp knife
• vegetable peeler

Instructions
Put a medium saucepan on the stove and bring water to a boil.  Cut broccoli and leek into smaller pieces, add to the pot, and set burner to medium-low heat.  Peel and add the turmeric root.  If you can't find fresh turmeric at the store, substitute 2 tsp of turmeric powder, which is widely available.  Cover the pot.

Add butter, coconut oil and some salt to the blender--don't get skimpy.  If using an immersion blender, add these ingredients directly to the pot.

Simmer the vegetables just a few minutes until the broccoli is tender but still bright green.  Turn off the burner and pour the ingredients into the blender.  Blend to the desired smoothness and add back to the pot to keep warm or portion directly into serving bowls.

Modifications

• Use a chicken or pork stock instead of water.
• Change the cooking water if broccoli hurts your gut.*
• Add collagen powder from grass-fed cows for a nutritional protein boost.

*Certain fruits and vegetables are high in a natural chemical called oxalic acid and high-oxalate foods can be problematic for people with compromised digestive tracts (I was in that camp for a long time).  This recipe contains two ingredients that are relatively high in oxalic acid: broccoli and leek.  To reduce the oxalic acid content of this soup, try par-boiling or steaming the broccoli and/or leek for a few minutes and discard the resulting water.  Use fresh water to finish simmering and preparing the soup.

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This simple soup is a weeknight favorite and a regular crowd-pleaser.

In my healing journey, it took some time before I could tolerate any brassica vegetables (broccoli, cabbage, cauliflower...) but, now that I can, this is a go-to recipe. I hope you enjoy it as much as I do!

In good health,
Ethan

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