Broccoli and Leek Cream with Goat Cheese and Chili

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍲✨

Cut the broccoli and leek. Separate the broccoli into smaller florets, peel the thicker stalks and cut them up, clean the leek and slice it into thin rounds.

Cut the celery and garlic. Slice the celery stalk into thin slices and peel the garlic and finely chop it.

Cut the fennel. Clean the fennel and slice it thinly.

Cut the potatoes. Peel the potatoes and cut them into smaller cubes.

Saute the leek, fennel, and celery. Heat the olive oil in a pot, add the leek, fennel, and celery, and saute over medium heat for about 4 minutes until softened.

Add the garlic. Add the garlic and briefly saute over medium heat for about 1 minute.

Add the broth and potatoes. Pour in the bouillon dissolved in water (or use broth if you have it), season with salt and pepper, bring to a boil, add the potatoes, and cook over medium heat until softened.

Add the broccoli. Once the potatoes are soft, add the broccoli and cook over medium heat for another about 4 minutes.

Blend the soup. Blend the soup smooth with an immersion blender and optionally season with lemon juice.

Serve with goat cheese. Serve sprinkled with goat cheese 🍽️✨ Optionally with chili flakes