125 ml broccoli, cut into florets
1 leek, sliced
1 celery stalk, sliced
1 garlic clove, crushed
375 ml potato, diced
1 L vegetable stock
1 bay leaf
freshly ground black pepper
In a large saucepan; add cut up broccoli stalks, leek, celery, garlic, potato, vegetable stock and bay leaf. Bring to boil and then reduce heat. Cover and simmer for 15 minutes.
Add broccoli florets and return to boil. Reduce heat, cover, and let simmer for an additional 3 to 5 minutes or until potato and broccoli stalks are tender.
Remove from heat and let soup cool slightly. Remove and discard bay leaf. Puree soup, in small batches, in food processor until smooth.
Return soup to pan and heat thoroughly. Season with pepper.
Serves 6