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Batch Cook: Leek and Broccoli Soup

October 5, 2015 by Katie Bryson

Leek and Broccoli Soup on feedingboys.co.uk - perfect for batch cooking

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 on feedingboys.co.uk - perfect for batch cooking

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…

blogger 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

Filed Under: 1 Featured Posts, Lunch Recipes, Soup Tagged With: batch cooking, broccoli, leek, soup

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Comments

  1. Mary says

    October 5, 2015 at 11:35 pm

    This sounds delicious , I wonder if you could use frozen broccoli ?

  2. Elizabeth says

    October 6, 2015 at 10:17 am

    Oooh this is proper Autumn comfort food, this! Thank you for sharing with the No Waste Food Challenge!

    • Katie Bryson says

      October 8, 2015 at 7:35 am

      Thanks Elizabeth!

  3. kate @veggie desserts says

    October 6, 2015 at 11:15 am

    Good luck with the new job! And a great recipe. Thanks for sharing with the No Waste challenge and #ExtraVeg.

    • Katie Bryson says

      October 8, 2015 at 7:34 am

      That’s really kind, thanks Kate 🙂

  4. Dom says

    October 6, 2015 at 6:39 pm

    wow… good luck with the new job!… love your bowl of soup, so perfect for this miserable weather!

    • Katie Bryson says

      October 8, 2015 at 7:34 am

      Thanks Dom… I’ve spotted the recipes you did with Leeks on my new work website!

  5. Emma phillips says

    October 7, 2015 at 7:19 am

    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 🙂

    • Katie Bryson says

      October 8, 2015 at 7:33 am

      Thanks Emma… you can’t beat soup for this time of year!

  6. Katie says

    October 7, 2015 at 7:55 am

    This looks delish. I love broccoli soup!

    Good luck in the new job 🙂

    Katie xoxo
    http://www.iheartkatiecakes.co.uk/

    • Katie Bryson says

      October 8, 2015 at 7:33 am

      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…

  7. Judith (Mostly About Chocolate Blog) says

    October 7, 2015 at 12:35 pm

    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 😉

    • Katie Bryson says

      October 8, 2015 at 7:32 am

      These power blenders are life-changing gadgets Judith 🙂

  8. Camilla says

    October 8, 2015 at 12:23 am

    I love brocolli soup and this flavour combination looks like a total winner which I must try:-) Thanks for linking up to #CreditCrunchMunch;-)

    • Katie Bryson says

      October 8, 2015 at 7:31 am

      Thanks Camilla 🙂

  9. Laura@howtocookgoodfood says

    October 8, 2015 at 6:36 pm

    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!

    • Katie Bryson says

      October 13, 2015 at 7:07 pm

      Hehe thanks Laura!

  10. Helen @ Fuss Free Flavours says

    October 12, 2015 at 12:00 pm

    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

    • Katie Bryson says

      October 13, 2015 at 7:04 pm

      Cor that’s a great idea Helen!

Trackbacks

  1. October's Credit Crunch Munch Round-up says:
    November 1, 2015 at 11:53 pm

    […] Leek & Broccoli Soup made by Feeding Boys and a Fire Fighter looks just delicious and also marks the start of a new exciting chapter in Katie’s life!. […]

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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