Ingredients
Method
- Remove the stalks from the broccoli and cut them into bite-sized pieces. Separate the head into florets, reserving approximately two cups of the naturally smaller, bite-sized florets.
- Heat the oil in a very large lidded saucepan or stock pot. Add the leeks and cook until softened. Stir in the cabbage and cook for one to two minutes. Add the broccoli stalks and larger florets.
- Add the water carefully, cover, and cook for 15 minutes. Check the broccoli's tenderness; the florets should separate easily from the stalk. Then, turn off the heat and remove the lid.
- Sprinkle garlic, black pepper, salt, and nutritional yeast into the pan. Mix them in and let the soup cool for approximately five minutes.
- Option 1: Use a stick blender directly in the pan. Option 2: Carefully ladle hot soup into a jug blender in batches, adding a little milk to each batch, and blend until smooth and creamy. If using a stick blender, add the milk to the pan before blending. Always exercise caution with hot liquids in a blender to avoid pressure buildup.
- Return the blended soup to the heat. Add the smaller broccoli florets and mix well. Cover and simmer on low heat for 15 minutes. Taste to ensure the broccoli is cooked and adjust seasonings as needed.
- Remove from heat, stir in the chili flakes, and serve.
- Serve and enjoy.
- Read the notes.
- Purchase the largest broccoli heads available. Use one liter of water per head. Reduce the milk if using less broccoli or water. If the blended soup is too runny, increase the heat to high and cook uncovered for 15 minutes, stirring frequently, to thicken.
Notes
Ingredient Flexibility: I love that this soup is a canvas for your crisper drawer.
If I'm short on cabbage, a handful of spinach or kale works just as well, and I've even used a peeled, chopped potato in place of some broccoli for a different kind of creaminess.
Storage Secret: This soup keeps beautifully.
I let it cool completely before storing it in a sealed container in the fridge for up to four days.
The flavors actually meld and improve.
It freezes well, too, just give it a good stir when you reheat it.
Make-
Ahead Magic: You can absolutely prep the vegetables a day in advance.
I often chop the leeks, cabbage, and broccoli stalks, storing them together in a container in the fridge.
This makes throwing the soup together on a busy night a total breeze.
Blending Safety: My biggest tip here is patience.
Letting the soup cool for those five minutes before blending is crucial for safety and prevents a messy, dangerous eruption.
If using a jug blender, I always remove the center cap from the lid and cover the hole loosely with a folded kitchen towel to let steam escape.
Serving Suggestion: While delicious plain, a final flourish makes it special.
I like to top each bowl with an extra pinch of chili flakes, a drizzle of good olive oil, or a sprinkle of toasted seeds or breadcrumbs for a little crunch.
Thickening Trick: If your soup seems too thin after blending, don't worry.
I simply let it simmer uncovered for an extra 10 to 15 minutes, stirring often.
This reduces and concentrates the flavors perfectly, giving you that lovely, velvety texture.
Equipment Note: A large, heavy-bottomed pot is your best friend for this recipe.
It distributes heat evenly for cooking the vegetables without burning.
If you only have a smaller pot, just scale the recipe down by one head of broccoli and adjust the liquid accordingly.