meatless monday :: Broccoli Leek Soup with hint of Coconut

Have you heard the term Sprinter in reference to the weather? Edmonton is experiencing this combination of sunny, breezy Spring-type days with a day or two of snow and wind in between.

This recipe is perfect for Sprinter as it uses a classic spring veggie (leeks) but in a thick, warm soup. With few spices, the coconut oil offers just a suggestion of warmer weather to come.

1 Tbsp unrefined coconut oil
2 leeks, diced, white and light green parts only
3 small-medium heads of broccoli, florets only, cut into bit-sized pieces
1 large russet potato, peeled and diced
2-3 garlic cloves, minced
2 L vegetable broth
salt and pepper to taste

In a large pot, melt oil over medium heat. Add leeks and sauté until translucent. Add garlic and sauté for one more minute.

Add broccoli florets, potato, broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

Blend soup completely with an immersion blender. Adjust salt and pepper to your liking.

Great on its own or top with cheddar cheese, croutons or crackers.