Categories: soup, vegetarian

Ingredients

• Olive oil
• 1 leek, cleaned, root and dark green woody top removed, thinly sliced
• 2 garlic cloves, peeled and minced
• 1 medium onion, peeled and chopped
• 2 medium potatoes, cleaned, peeled of blemishes and chopped
• 1 pound broccoli, florets and stems, chopped into 1-inch chunks
• A few sprigs fresh thyme (optional)
• Water or stock
• 1/2 teaspoon curry powder, or more to taste
• Pinch cayenne
• 1 teaspoon salt
• Black pepper to taste

Directions

1. Add enough olive oil to cover bottom surface of large soup pot and warm over medium heat. Add leek, garlic and onion, and stir, until onion is translucent.

2. Add potatoes and broccoli, then enough water or stock to barely cover vegetables. Add thyme, if using. Bring up to a boil, then reduce heat and cook at a simmer, until veggies are fork tender, about 20 minutes.

3. Remove thyme sprigs from pot and take pot off heat. With a handheld stick blender, puree soup directly in pot. Alternatively, puree in a blender or food processor, in batches.

4. Pass puree through a food mill, if you have one. Return puree to pot and season with salt, pepper and spices. Stir to combine. Simmer over low heat until ready to serve.

5. Garnish option: Toasted slabs of country bread rubbed with garlic, then sliced into croutons. A sprinkling of parmigiano is nice, too.

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