Plant-Based Potato Leek Soup With Broccoli Gremolata
Waxy yellow Yukon or red potatoes are the best choices for this classic wintery soup from the Show Up for Salad cookbook.
Ingredients · Servings 4
- For the Potato Leek Soup:
- 2 tablespoons
- vegan butter
- 2 shallots, peeled and diced
- 1 large leek, white and tender light green parts only, cleaned and thinly sliced
- 2 pounds starchy white potatoes, unpeeled and diced
- 6 cups
- vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- For the Broccoli Gremolata:
- ¼ cup slivered almonds
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- 2 garlic cloves, peeled and minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups shredded broccoli stems (such as broccoli slaw) or 3 cups broccoli florets
- ½ cup roughly chopped flat-leaf parsley
Method
- For the Potato Leek Soup,
- in a 2-quart pot
- over medium-low heat, melt butter and stir in shallots and leek. Fry until shallots and leek are very tender but before browned, about 6 to 8 minutes. Add potatoes, broth, thyme, salt, and pepper. Increase heat to medium-high and bring soup to a rapid simmer for 10 minutes, then reduce heat to low and partially cover. Simmer for another 10 to 15 minutes, or until potatoes are very tender.
- Use an immersion blender
- to pulse soup into an almost smooth mixture (some tiny lumps are okay). Turn off heat and cover soup.
- For the Broccoli Gremolata,
- in a food processor
- , roughly chop almonds. Add lemon zest, lemon juice, garlic, oil, and salt and pulse a few more times. Add broccoli stems or florets and parsley. Pulse only a few times to finely chop stems, being careful not to overprocess.
- Divide soup into serving bowls and top with a heaping tablespoon or two of gremolata. Serve immediately and use gremolata within a day of preparing.
What you need:
For the Potato Leek Soup: 2 tablespoons vegan butter 2 shallots, peeled and diced 1 large leek, white and tender light green parts only, cleaned and thinly sliced 2 pounds starchy white potatoes, unpeeled and diced 6 cups vegetable broth 1 teaspoon dried thyme 1 teaspoon salt ¼ teaspoon black pepper.
For the Broccoli Gremolata: ¼ cup slivered almonds Grated zest of 1 lemon 2 tablespoons lemon juice 2 garlic cloves, peeled and minced 1 tablespoon olive oil 1 teaspoon salt 2 cups shredded broccoli stems (such as broccoli slaw) or 3 cups broccoli florets ½ cup roughly chopped flat-leaf parsley.
