Ingredients
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2 leeks
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1 large carrot, peeled
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1 tablespoon avocado oil
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6 cups vegetable broth
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2 - 15 oz. cans beans (I used Great Northern and chickpeas, but you can use whatever you have)
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1 large head bok choy
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3 garlic cloves
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⅓ cup bulgur
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⅓ cup chopped fresh parsley
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1 medium zucchini
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1 bunch broccolini or 1 head broccoli
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Juice of 1 lemon cheek (about a tablespoon)
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2 teaspoons za’atar
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½ teaspoon salt, plus more to taste
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Fresh black pepper
Directions
- Trim and clean the leeks, then cut into ½” pieces. (You may need to rinse them again in a colander or salad spinner if they’re very sandy.) Cut the carrot into ½” discs.
- Heat the avocado oil in a large pot and add the leek and carrot. Season with 1/4 teaspoon salt and a few turns of black pepper.
- Cook the veggies until the onions are translucent, then add the broth and bring to a boil.
- Meanwhile, rinse and drain the beans, then add them to the pot.
- Trim and wash the bok choy, then cut into ¼” pieces. Add them to the pot.
- Grate the garlic using a microplane and add to the soup with the bulgur.
- Chop the parsley, cut the zucchini into ½” half moons, and the broccoli into small ½” florets. Add them to the soup once it’s boiling and you’re about 5 minutes away from serving.
- Squeeze the lemon cheek into the pot, then add the za’atar. Season with remaining salt and a few more turns of black pepper, then adjust seasonings as needed.
What You'll Need
What You’ll Need
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