Pimped Broccoli Soup

Here is another amazing winter soup. Without a doubt, this one is my husband's all time favorite! Quite basic at first sight, but wait and see what you can do to it!

You need
•(Vitamix®) blender
•large saucepan

(for 12 cups/3 l of soup)
•2 tbs of virgin olive/coconut oil
•1 leek (including tender green part), chopped
•1 medium onion, chopped
•850 g (1.9 lbs) of washed and trimmed fresh broccoli florets and stalks
•2 l (8 cups) of vegetable stock

Toppings (per serving)
•1 tbs of parmesan cheese or
•50 g of smoked salmon, diced
•1 egg

Putting it together
•In a large saucepan, warm the oil and add the chopped leek and onion over medium heat. Sauté until soft for a few minutes. Stir frequently until slightly see-through;
•Add the broccoli and continue to sauté, stirring frequently until slightly softened (about 5 minutes)
•Add the vegetable stock
•Bring everything to a boil and let it simmer till vegetables are soft
•Let it cool a bit and then blend until smooth
•Return to the saucepan and season with black pepper and/or salt to taste

Return the pan to the burner and reheat the soup gently (do not let it boil). Crack a raw egg (per serving) and poach it (approx. 5 min.). Ladle the soup into the bowls, making sure not to break the egg. If this is not your thing, you can opt to garnish your broccoli soup with 1 tbs of Parmesan cheese (my husband's favorite). If you prefer to stay off dairy, like I do,  top your bowl with cubed smoked salmon. This soup makes the perfect winter lunch!