Gluten-Free, Vegan, Serves 8
- 1 Tbsp olive oil
- 2 medium leeks washed and chopped
- 1 large head of broccoli chopped
- 4 cloves garlic minced
- 1 large potato peeled and cubed
- 4 cups vegetable stock
- 1 Tbsp lemon juice
- salt and pepper to taste
Directions:
In a large soup pot, heat the oil over medium heat. Add the leeks and garlic, cooking for 3-4 minutes until soft. Once soft, add the potato, broccoli, and stock. Season to taste. Simmer for 15-20 minutes or until the potatoes and broccoli are fork-tender. Remove from heat and blend using an immersion blender. Add in the remaining ingredients and serve with vegan parmesan cheese.