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Broccoli, Leek & White Bean Green Soup


  • Olive oil
  • 2 medium to large leeks cleaned and trimmed and white and light green parts
  • 3 garlic cloves
  • 4 cups broth of choice vegetable and chicken are preferable
  • 1 ½ cups cooked white beans
  • 1 head of broccoli roughly chopped into florets
  • 5 ounces baby spinach
  • ½ cup flat-leaf parsley plus extra to serve
  • Salt & pepper to taste
  • Lemon juice to finish

Make it more substantial

  • 1 cup cooked brown rice
  • sourdough croutons
  • hemp seeds


  1. In a large pot or dutch oven, heat enough oil to cover the base over a medium-high heat. Add sliced leeks and a generous pinch of salt and cook, stirring occasionally for 6-8 minutes until the leeks are softened and fragrant. Add garlic and cook, stirring, for 1 minute.
  2. Add broth and white beans, bring to a boil, reduce to a simmer and cook for 10 minutes uncovered. Add broccoli, cover, and cook for 5 minutes. Taste for seasoning and adjust. Stir in spinach and parsley until wilted (about 1 minute).
  3. Remove from heat and blend with an immersion blender (or in a regular stand blender in batches) until smooth-ish. Taste for seasoning again. Adding a spritz of lemon and serve warm.