Leek, broccoli & mascarpone soup

When the dark nights draw in, it can be tempting to comfort eat. Now you can with this rich, indulgent soup that is healthy too so that you can avoid the winter bloat


I often make recipes up out of things I’ve got lying about in the fridge, so none of my ingredient lists and measurements are exact. But you can’t go wrong, just taste as you go. If it tastes wrong add something else, if it tastes great, brilliant!

Loosely speaking though, I used the following, which was enough to serve four.

2 cloves of garlic, chopped finely

1 onion, chopped finely

3 leeks, chopped not very finely at all

1 broccoli floret, left in large pieces

1 potato sliced

75-100g mascarpone

Squeeze of lemon

Salt & pepper

Dijon mustard to taste

Saute the garlic and onion in a little oil with some salt for a few minutes, then add the leeks. Finally add the potato and cover with water (leave the broccoli until later because it cooks quickly).

Simmer until almost soft and add the broccoli. When cooked and soft enough to do, whizz until smooth(ish) in a food processor or using a handheld device.

Add the mascarpone and swirl in until it has heated through and dissolved. Taste and add salt, pepper, lemon and mustard according to taste.

Now, the trick is to NOT eat it with bread laden with salty butter! Try oat cakes although this should be rich enough to just eat on its own.



Crockery: Habitat