BROCCOLI & LEEK SOUP

I was in Ghent over the weekend for a small adventure and stopped by a place which only served soups, 4 kinds which rotated daily and were served with 4 toppings; meatballs, cheese, herbs and chopped vegetables. For 4.50 EU you got a giant bowl of soup with the toppings of your choice, two rolls and an apple. A bit like a charming cafeteria or an old school diner, the perfect lunch while walking about.

I had broccoli soup and it was very good, I wanted to relive the Belgian adventure so I share with you a very simple broccoli soup. Even though it's rather easy it can be fancied up with some fried bacon pieces or grated cheese on top.

This soup does taste better the more it sits, so if you are in a rush prepare it the day before and you will only be rewarded when you heat it up the next day.

Broccoli & Leek Soup
4 servings

• 5 or 6 large broccoli florets
• 1/2 leek
• 1/2 small onion
• 1 clove garlic
• 1 cm wide piece of bacon or 3 strips
• 1 medium potato peeled and cubed
• 1/4 tsp thyme
• 1 tsp salt
• pepper to taste
• 1tbsp cream cheese (optional)

Dice up the bacon, onion, garlic and leeks and sautee them in a tsp of olive oil for 5-10 minutes until the onions and leek start to go a bit translucent.

Chop up your broccoli florets and peel and cube the potato, add them to your pot.

Top this up with water, add the salt and thyme and let cook for 30 minutes. When the time is up and all the veg are soft, puree the soup with a hand blender or stand blender. Adjust your seasonings to taste. If you want to you can add a tbsp of cream cheese and slowly melt it into the hot soup.

I finished this one off with some fried bacon and leeks and a scrape or two of gouda cheese.