This easy pureed broccoli soup is broth-based and has fresh parsley, leek, lemon juice, garlic and is thickened with yellow potatoes. It makes a great starter or accompaniment to a meal, or can be a light meal all on its own. It is gluten and grain-free, and can be made dairy-free as well.
Add butter, ghee or avocado oil to large pot over medium heat. Swirl around pot to coat bottom. Then, add the leek and garlic and sauté a couple minutes. Next, add the broccoli (stems too!), potatoes, sea salt and black pepper. Stir to coat and let cook a couple minutes. Finally, add the broth and bring to a boil. Reduce heat to medium and simmer about 10 minutes or until broccoli and potatoes are both tender.
Transfer to a high speed blender (may need to do in batches) with the lemon juice and fresh parsley, and blend until smooth. Taste and adjust seasoning, as desired. If mixture is too thick, add a bit more broth (or water) to thin to your liking.
Serve and garnish with fresh chives, and a dollop of whole milk or dairy-free yogurt, if using.
Pictured with these grain-free crackers.