Yields: four portions

- 1 head of broccoli, cut into florets
- 1 big potato, peeled & cut into big pieces
- 3 leeks finely chopped
- 1 liter gluten-free chicken stock
(vegetable stock for a vegetarian soup)
- 1 tsp salt
- 2 bay leaves
- Freshly-ground black pepper
- ½ cup gluten-free soya cream like Alpro
(or regular cream if you can eat dairy products)


  1. Put the stock and broccoli florets and the potatoes and leeks in a pot on the heat.
  2. Add the salt, pepper, and bay leaves.
  3. Let it boil, then lower the heat to simmer for 45 minutes.
  4. Take out the bay leaves and whiz the soup with a standing blender.
  5. Add the cream and more black pepper.
  6. Serve warm or hot.