Cream of Broccoli and Leek soup

Soup has always been my comfort food. A hot cup of soup is the food for my soul. I have been heavily dependent on soup powders for my soup fix but have always wanted to make my own.
Broccoli soup was a fairly new variant in my life. The very first I tried at Casa Picola in Bangalore, I must admit, I was in love!
It was Broccoli leek soup in fact. I tried scouting for a simple recipe for the soup and was in most case unhappy with the choice of ingredients or the complex nature of preparing it.
I have tried to post the simplest method to prepare Broccoli and leek soup. Have a so(u)per meal!

RECIPE:

Ingredients:

• Broccoli florets - 1 1/2 cup
• Leek (with the tender green part) - 2 finely chopped
• Garlic - 2 cloves
• Onion - 1 small finely chopped
• Processed cheese - 2 tspns grated (optional)
• Low fat milk - 1/2 to 1 cup
• Salt to taste
• Pepper powder to taste
• Vegetable stock/water -  2 cups
• Olive oil  - 3/4 tbspn

Method:

In a  deep pan, heat the olive oil and sautee the onions and garlic until it turns translucent. Add the finely chopped leek to the pan and cook until soft (this will take about 3-5 minutes). After the leek is cooked, add the broccoli florets and cook for a couple of minutes.

To this mixture, add the vegetable stock/water. Cover the pan and cook till the vegetables are tender. This will take about 15-20 minutes.

Remove from the stove and let it cool.

Puree the soup in a mixie/blender and add it to the pan. Add salt to the puree and heat it until it boils and add low fat milk.

Bring it to boil and simmer. Let it cook for 1-2 minutes and add the grated cheese.

Remove from stove.
Add pepper if you'd like to spice-up your soup.
Cream of  broccoli and leek soup is ready to be served!

Serving Suggestions:

• Serve the soup with garlic bread/croutons.