Scale

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

2 medium Yukon Gold (or sweet) potatoes, peeled and cut into 1/2-inch cubes

Olive oil spray

Kosher salt

Paprika

2 tablespoons extra virgin olive oil

1 teaspoon chopped garlic

1 medium leek, rinsed and chopped (white and light green part)

3 to 4 teaspoons grated ginger

1 1/4 pounds fresh broccoli, stems sliced and florets cut into pieces

2 cups vegetable stock

2 cups milk

4 teaspoons soy sauce

Kosher salt, to taste

Fresh ground pepper, to taste

Chopped red onion, for garnish

Grated Parmesan cheese, for garnish

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Preheat oven to 425 degrees.
Place chopped potatoes in medium rimmed baking pan. Spray generously with olive oil. Sprinkle with kosher salt and paprika; toss to coat. Roast for 18 minutes.
Spray with more olive oil and continue roasting until crispy and golden brown, around another 4 to 5 minutes. Remove from oven and set aside.

In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and leek and cook until soft, stirring occasionally – around 8 minutes.
Add the ginger, broccoli and vegetable stock; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender, around 15 minutes. Remove from heat and cool a bit.
Purée mixture with an immersion blender, or transfer to a blender and purée. Return to saucepan and stir in milk and soy sauce. Season to taste with salt and pepper. Heat over medium-low heat until warm.
Spoon into bowls and garnish with potato croutons, chopped red onion and Parmesan cheese.

Make ahead: the soup can be cooked up to 2 days ahead, cooled, covered and refrigerated. Reheat in a saucepan over medium heat.

Gluten free: Use gluten-free olive oil spray, vegetable stock and tamari soy sauce.