This recipe is featured in our Weekly Meal Planner here!
2 tbsp olive oil
1 leek, cleaned and sliced (both white and pale gree parts)
1/2 fennel bulb, cored and chopped
1 garlic clove, minced.
2 small yukon gold or red potatoes, diced (skin on)
3 cups broth or water
salt and freshly ground pepper
1 sprig thyme
3 cups broccoli florets
handful chopped parsley
Heat olive oil in a large saucepan or soup pot. Add leek, fennel bulb, and garlic. Sauté until softened, about 5 min. Add potatoes, broth or water,a pinch of salt and the thyme sprig. Simmer until potato is tender, about 20 mins.
Add broccoli florets (and more water to cover if needed) and simmer until broccoli is tender and bright green, about 5 mins. Remove thyme sprig and add parsley. Turn off heat and blend with an immersion blender to your desired texture. I like to simmer for 5 mins more to let the flavors come together. Season with salt and pepper to taste.