Broccoli & Leek Soup

Time: 30 mins
Serves: 3
Tags: Family, Gluten Free, Healthy, Vegetarian


The perfect winter warmer, this Broccoli & Leek soup is a flavoursome and filling meal any day of the week. Even better, it’s easy to make and you can keep the leftovers in an airtight container for 3 days afterwards too, bonus!
This recipe was created for us by Deri Reed, head chef and owner of ‘The Warren’ in Carmarthen, a rustic restaurant that prides itself on using quality local produce.


  • 2 Heads of Broccoli
  • 1 Clove Garlic
  • 1 Leek
  • 1 Small Potato
  • 100ml White Wine
  • 500ml Vegetable Stock
  • Sea Salt & Black Pepper, to season
  • Perl Las Cheese, to garnish


  1. Start by washing your leek to avoid any dirt going into your cooking. TOP TIP: take a knife and slice your leek length ways whilst still whole, leaving the root still in tact. The leaves leaves should now separate more easily and you can be sure you’re washing all of the dirt away! Slice your leek and put to one side.
  2. Remove the florets from the broccoli and slice up finely. Don’t throw away the stalk of the broccoli, instead peel the leftover stalk with a potato peeler and slice the peeled stalk finely. Add the sliced broccoli to the leeks.
  3. Peel your potato and cut into small chunks.
  4. Heat a thick based saucepan on a medium heat, add a drop of oil (or knob of butter) to the pan before adding your sliced leeks and broccoli. Fry off the broccoli and leeks until they are starting to brown off in the pan.
  5. Whilst the broccoli and leeks are cooking, finely chop 1 clove of garlic and add to the mixture, giving a stir.
  6. Add 100ml of white wine to the mixture almost immediately after the garlic. Cook the wine mix for about 10 seconds (this will ensure the alcohol is burnt off), before adding the vegetable stock and the chunked potato.
  7. Bring the mixture to a simmer and cook for 5-10 minutes or until everything is cooked.
  8. Leave the mixture to cool slightly, before using a hand blender to blitz the mixture (be careful at this stage, things can get messy!)
  9. Season the soup to your taste, adding some Perl Las (blue cheese) if you wish.

Top Tip

Save behind some of the edges of the leeks and fry off in some olive oil until crispy, then sprinkle on the top of the soup for a simple, sweet garnish! Best served with a thick slice of warm bread or homemade focaccia.

Enjoy your leftovers by storing them in an airtight container in the fridge before making sure the soup is heated through thoroughly before serving.

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