Plant-Based Potato Leek Soup With Broccoli Gremolata

Name: Plant-Based Potato Leek Soup With Broccoli Gremolata
Ingredients: 2 tablespoons; vegan butter; 2 shallots, peeled and diced; 1 large leek, white and tender light green parts only, cleaned and thinly sliced; 2 pounds starchy white potatoes, unpeeled and diced; 6 cups; vegetable broth; 1 teaspoon dried thyme; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ cup slivered almonds; Grated zest of 1 lemon; 2 tablespoons lemon juice; 2 garlic cloves, peeled and minced; 1 tablespoon olive oil; 2 cups shredded broccoli stems (such as broccoli slaw) or 3 cups broccoli florets; ½ cup roughly chopped flat-leaf parsley

vegnews.com

Broccoli offers a more substantial twist on gremolata—a zippy, crunchy, and refreshing relish of parsley, lemon zest, garlic, and nuts that adds a burst of flavor to this warming soup.

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Ingredients

2 tablespoons
vegan butter
2 shallots, peeled and diced
1 large leek, white and tender light green parts only, cleaned and thinly sliced
2 pounds starchy white potatoes, unpeeled and diced
6 cups
vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
¼ cup slivered almonds
Grated zest of 1 lemon
2 tablespoons lemon juice
2 garlic cloves, peeled and minced
1 tablespoon olive oil
2 cups shredded broccoli stems (such as broccoli slaw) or 3 cups broccoli florets
½ cup roughly chopped flat-leaf parsley