Leek and Broccoli Soup


  • 1 Leek
  • 1 Carrot
  • 1 Large Broccoli
  • 1 Large Sweet Potato
  • 2 Garlic Cloves
  • ¼ Cup Fresh Coriander
  • ¼ Cup Fresh Parsley
  • ¼ Cup Fresh Basil
  • 1 L Water/Stock
  • ¼ Cup Coconut Cream


Peel outer layer and remove green ends from the leek, rinse if necessary. Slice in half, then into thin slices. Dice carrot and sweet potato and into fine cubes and add to an oiled pot to sweat off for 5 minutes, add the garlic and coriander and fry for a further 2 minutes. Add the water with the diced broccoli and simmer for 10-15 minutes until the broccoli easily breaks apart. Add the coconut milk and roughly chop up the basil and parsley and add to the soup mix, leaving just a little to garnish the soup with. Using a stick blender, blend the soup to remove all lumps, season to taste.