Broccoli Leek Soup -Vegan

If you are yearning for a satisfying soup, you won't be disappointed with this creamy broccoli leek soup with hints of fresh ginger. 

Regular readers of my blog know I love healthy soups that are easy to prepare and quick to cook. 

With mainly leeks, broccoli, and potato, this vegan soup is creamy, light, and delicious. 

I seasoned it with fresh ginger, ground turmeric, and Trader Joe's Vegan Chicken-less seasoning salt. 

                                                      

It was my first time trying this Trader Joe's seasoning, and I have to say I was pleasantly surprised. I ordinarily would have used vegetable broth, but I ran out. I knew that substituting plain water instead of broth would yield a weak tasting soup. 

It was too late to make my own vegetable broth or run to the store to buy some vegetable broth, so I started searching for what else I had in the cabinet. When I saw the vegan chicken-less seasoning salt, I thought it might do the job and it did! It saved the day and my soup! 

If you prefer not to use salt, use miso. 

I used a tablespoon of seasoning and 5.5 cups of water instead of 6 cups of vegetable broth. 

Vegan Chicken-Less Seasoning salt is labeled vegan and kosher. It contains sea salt, onion powder, turmeric and garlic powder. I guess I could have made my own seasoning mix, but I had no idea that this combination would work so well and taste like broth in soup. It's a good addition to add to the spice cabinet. 

Let's look at the healthy benefits in this delicious green soup! 

Broccoli is a cruciferous vegetable which contains antioxidants and compounds that may protect against cancer. Low in fat, carbs, and calories, but high in nutrients. It's also alkalizing.

Leeks are high in Vitamin A and contains an antioxidant that protects from free radicals that do damage in the body. Also contains zeaaxanthin and lutein which are excellent for the eyes. Leeks contain significant amounts of iron and B-vitamins and are anti-inflammatory. 

Potatoes get a bad rap but they are anti-inflammatory and contain L-tryptophan which helps relax the body. There is a book called Potatoes Not Prozac that explains how eating a potatoes could relax you. 

Ginger has been appreciated for its culinary and medicinal properties  for hundreds of years. It contains gingerol which is anti-inflammatory and high in antioxidants. It is often used to help digestion, nausea, and upset stomaches. Some studies indicate that it may help lower LDL (bad cholesterol).

Turmeric is a bright orange spice that is extremely anti-inflammatory and contains powerful compounds that might help fight disease. It also may help the liver detoxify to work more efficiently. Some studies indicate it may help protect memory. 

Author of the blog: Judee Algazi

Prep Time: 10 minutes

Cook Time Instant Pot: 18 minutes + 5 minutes warm up time

Cook Time Stove Top: 22-25 minutes

Serves: 6 cups or 3 bowls

Ingredients: 

Olive oil to very lightly coat the soup pt to sauté or use water for an oil-free version.

3 leeks, cleaned and sliced (use the white and softer green part)

1 head of broccoli florets

1 large russet potato, cleaned and chopped

1 teaspoon of turmeric 

3 slices of fresh ginger 

1 heaping tablespoon of Trader Joe's Vegan Chicken-less Seasoning Salt or 1 tablespoon of miso 

Cracked pepper to taste

6 cups of water (divided)

 

Instant Pot Directions: 

Add a small amount of oil or oil spray and leeks to the bottom of the Instant Pot insert liner. Press sauté and sautee the leek slices, stirring, for about 5 minutes. Add broccoli florets and potato and continue to sauté for anther 5 minutes adding 1/2 cup of water if needed. Add turmeric, ginger, cracked black pepper, Trader Joe's seasoning and remaining water. Cancel the sauté function, secure lid, close steam valve, and set to pressure cook for 8 minutes. When done, release steam according to manufacturers directions. When all steam is released, use an immersion blender to blend soup until creamy. 

Stove Top Directions:

Add a small amount of oil or oil spray and leeks to the bottom of a soup pot. Sauté for 5 minutes. Add broccoli florets and potato and continue to sauté for 5 more minutes, stirring to prevent burning. Add 1/2 cup of water if needed. Add turmeric, ginger, cracked pepper, Trader Joe's seasoning and remaining water. Bring to a boil and reduce to a low heat. Cook covered until all vegetables are soft (about 10 minutes). Turn off heat and with an immersion blender, blend until creamy.

Shared on Souper Sunday at Deb's Kahakai Kitchen