1 l vegetable broth
350 g broccoli
350 g potatoes, diced
1 leek, sliced
1 celery stalk, sliced
1 garlic clove minced
1 bay leaf
Salt and pepper
Separate broccoli and cut stems thicker.
Simmer for 15 minutes stems with the leek, celery, garlic, potatoes, bay leaf and vegetable broth.
Add broccoli, let boil and cook for 5 more minutes over low heat.
Aside from heat and allow to cool.
Remove the bay leaf and liquefy soup.
Place the soup in the fire again, season with salt and pepper and serve.