Cook up a batch of this nourishing Leek and Broccoli Soup topped with a good grating of mature cheddar cheese and a thick wedge of buttered crusty bread on the side, for a bowl of something worth coming home to.
Life is changing for me, and after six years of working from home i’m taking a deep breath and heading back to office life as Digital Media Manager for Living North Magazine. It’s an exciting career opportunity and I can’t wait to get stuck in.
In order to survive on the food-front, i’ll be doing a big weekend batch cook of family-friendly dishes I can pop in the freezer to be re-heated for easy but nutritious weeknight dinners. I’m hoping this will prevent the boys overdosing on heavily processed food – even though they would be delighted with back-to-back sausages, potato waffles and pizza!
So to reflect this huge change to my lifestyle I want the way i’ll be cooking to be reflected here on the blog. Don’t worry, I’m not abandoning Feeding Boys, but just expect to find recipes that are very much catered to busy working parents who don’t have a great deal of time… you’ll have to forgive me if my posts become a little patchy, but i’m going to do my very best to juggle everything.
So let’s raise a mug of delicious soup to the future…
Leek and Broccoli Soup
Serves: 4
Prep time: 5 mins
Cook time: 20 mins
Ingredients
30g butter
2 leeks, finely chopped
1 garlic clove, crushed
1 tbsp dried sage
1 head broccoli
1 litre vegetable stock
Mature Cheddar, grated to serve
Method
1. Melt the butter in a large lidded pan over a medium heat, add the chopped leeks with a good pinch of sea salt flakes, give it a stir and then place the lid on the pan and allow to soften for around 5 mins on a low heat.
2. Stir in the garlic, sage and broccoli, add the vegetable stock and then simmer for around 10-15 mins until the broccoli is tender. Remove from the heat and allow to cool a little before blending until smooth.
3. When ready to serve re-heat and scatter with a little grated cheddar and serve up with a good chunk of buttered crusty bread.
Tips: Keeps well in the fridge for a few days, and for up to 3 months in the freezer.
Disclosure: I’m an ambassador for the Optimum Froothie range of blenders. If you’re thinking about investing in a power blender, or perhaps asking for one for Christmas, read my review of the Optimum Froothie 9400. It’s completely amazing and I use mine every day to make recipes like this… fact!
I’m entering this recipe into a clutch of blogging events…
Extra Veg – run by Fuss Free Helen and Utterly Scrummy Michelle – hosted this month at Veggie Desserts
Credit Crunch Munch – run by Fab Food 4 All and Fuss Free Helen – hosted this month by Camilla
No Croutons Required – run by Tinned Tomatoes and Lisa’s Kitchen – hosted this month by Jac
No Waste Food Challenge – run by Elizabeth’s Kitchen Diary – hosted this month at Veggie Desserts
This sounds delicious , I wonder if you could use frozen broccoli ?
Oooh this is proper Autumn comfort food, this! Thank you for sharing with the No Waste Food Challenge!
Thanks Elizabeth!
Good luck with the new job! And a great recipe. Thanks for sharing with the No Waste challenge and #ExtraVeg.
That’s really kind, thanks Kate 🙂
wow… good luck with the new job!… love your bowl of soup, so perfect for this miserable weather!
Thanks Dom… I’ve spotted the recipes you did with Leeks on my new work website!
Great recipe. Thanks for sharing! I’m going to make mine vegan for the other half, but this is a good supper idea now the weather has turned 🙂
Thanks Emma… you can’t beat soup for this time of year!
This looks delish. I love broccoli soup!
Good luck in the new job 🙂
Katie xoxo
http://www.iheartkatiecakes.co.uk/
Thank you Katie, so far so good with the new job! Feels great being back in the thick of things again, but I do miss my kitchen…
This looks delicious. I’m still pondering a blender but wow you do seem to be quite in love with yours so I’m seriously considering it plus the recipes – perfect! Thanks so much for the share 😉
These power blenders are life-changing gadgets Judith 🙂
I love brocolli soup and this flavour combination looks like a total winner which I must try:-) Thanks for linking up to #CreditCrunchMunch;-)
Thanks Camilla 🙂
I do love a good soup and I love making big batches to keep in the fridge. You will be relying on lots of batch cooking from now on I bet your blog will become the best place for speedy meal ideas. Enjoy your new working life!
Hehe thanks Laura!
Lovely recipe Katie – I save my frozen cheese rinds and then blitz them into soups. So good.
Must make some soup and freeze it.
Thanks for sharing with Credit Crunch Munch and Extra Veg
Cor that’s a great idea Helen!