2 medium leeks, sliced (white and light green portions)
3 tbsp extra virgin olive oil
2 medium carrots, peeled and chopped
4 cups potatoes, peeed and chopped
4 cups vegetable broth
2 cups water
salt and pepper to taste
tsp fresh sage
1/2 tsp garlic powder
3 to 4 cups broccoli, chopped into small, bite sized pieces
Preheat oven to 425. Toss the broccoli with 1 tablespoon olive oil, garlic powder and a bit of salt to taste. Spread the broccoli out in a single layer in a medium roasting pan. Place in the oven to roast for about 20 minutes until the broccoli turns tender and begins to brown. Remove roasted broccoli from oven and set aside while you finish cooking the soup.
As the broccoli roasts, heat the remaining two tablespoons olive oil in a large pan. Add the chopped leeks, and sauté for about 5 minutes.
Add the carrots, followed by the potatoes. Stir to combine with the leeks, and add a bit of salt to taste.
Stir in the vegetable broth and water. Add the sage and bay leaf. Bring the soup to a boil, then reduce to simmer on medium heat
Cook the soup, uncovered, until the vegetables are tender, at least 20 minutes. If you can let them cook for 30 minutes or so that’s ideal to get the flavors combining and the veggies will be very soft.
When the veggies are soft, puree the soup with an immersion blender or by transferring the soup to a food processor.
Grind in some fresh black pepper to taste, then stir in the roasted broccoli. You can reserve some of the broccoli to place on top of each bowl of soup for presentation, if you like. Serve hot and enjoy!