Broccoli Leek Soup

By: Dorine Lam, RDN, MS, MPH

Broccoli leek soup, delicious with fresh breadThis broccoli leek soup is a good snack or for use at breakfast with Ezekiel bread or rice crackers.


  • 2 medium leek, white and light green parts, thinly sliced
  • 1 tbsp Grapeseed oil
  • 1 tbsp butter
  • 1 clove garlic, thinly sliced
  • 3 cups broccoli, separate stem and florets
  • 1 medium organic sweet potato or yam, cubed
  • salt and pepper to taste



  1. In a stockpot, Stir fry leek, oil, butter and broccoli stem and garlic over medium heat. 5 mins. Stirring constantly.
  2. Add broccoli florets and sweet potato.
  3. Add enough water to cover all the ingredients.
  4. Bring to a boil and then simmer 5 minutes.
  5. Transfer the soup into a blender and blend until smooth.
  6. Reheat soup in stockpot.
  7. Serve and garnish with chives.

For people with estrogen dominance or thyroid issues, limit the use of broccoli to 2 times per week.

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.

Broccoli leek soup, delicious with fresh bread