A smooth and naturally creamy broccoli and leek soup, made without flour or butter. The potato gives perfect body while keeping the flavour clean and bright. Simple, healthy and ideal for a comforting weeknight meal.

Ingredients

• 1 kg broccoli (florets + cleaned stems)
• 1 shallot
• 1 leek (white part only)
• 1 medium potato (160–180 g)
• 1 litre vegetable broth
• Extra-virgin olive oil
• Salt, pepper
• Parmigiano Reggiano, to serve

Directions

1. Prepare the broccoli
   Separate the florets.
   Peel the stems to remove the fibrous outer layer, then slice them thinly.
2. Build the base
   Heat 2 tablespoons of olive oil in a pot.
   Add the finely sliced shallot and leek.
   Sweat on low heat for 8–10 minutes until soft, without browning.
3. Add the stems
   Add the sliced broccoli stems and cook for 3–4 minutes to soften and develop flavour.
4. Add potato and broth
   Stir in the potato cut into small cubes.
   Pour in 1 litre of hot vegetable broth and bring to a boil.
5. Cook the florets
   Add the broccoli florets.
   Cover with the lid slightly ajar and cook for 15–18 minutes.
   Remove 6–8 nice florets and keep them aside for garnish.
6. Blend
   Blend thoroughly until silky smooth.
   Adjust the consistency with a little extra hot water if necessary.
   Season with salt and pepper.
7. Serve
   Pour the broccoli and leek cream into bowls.
   Add the reserved florets, a drizzle of olive oil and a sprinkle of freshly grated Parmigiano Reggiano.

Result: a brighter, fresher and naturally creamy soup that keeps the flavour of the vegetables clean and intact.