YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 25 minutes
- 2 small leeks
- 1 large head broccoli
- 1 tablespoon ghee, light olive oil, or avocado oil
- 1 teaspoon salt
- 3 cloves garlic, chopped
- 1 quart Chicken Broth or Roasted Vegetable Broth
- 1 bunch spinach or 8 ounces baby spinach
- Chopped fresh chives, for garnish (optional)
01 Cut the root ends off the leeks, then cut them in half lengthwise and rinse out any dirt. Slice the white and light green parts into half-moons. Cut the broccoli stalk into coins and the crown into florets.
02 Heat the ghee in a large pot over medium heat. When hot, add the leeks, broccoli coins, and salt. Cook until the veggies are softened, about 10 minutes. You want the veggies to sweat but not brown. If they start to brown, add a small amount of the broth and continue cooking.
03 Add the broccoli florets and garlic and cook for another 4 to 5 minutes, until the garlic is fragrant.
04 Add the broth and cover the pot. Bring to a simmer, then cook until the broccoli is very soft, about 10 minutes. Add the spinach and cook until just wilted.
05 Puree the soup in batches in a blender or with an immersion blender until smooth.
06 Serve garnished with chopped chives, if desired.
AIP Modification: Use avocado oil instead of ghee or olive oil.