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
Prep time: 5 mins
Cook time: 20 mins
2 leeks, finely chopped
1 garlic clove, crushed
1 tbsp dried sage
1 head broccoli
1 litre vegetable stock
Mature Cheddar, grated to serve
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…
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