Healthy, creamy and paleo Broccoli Spinach Soup made with flavorful leeks and brought to perfection by a golden poached egg!
Slice and rinse the leeks well. Drain on paper towels.
In a cast iron pot heat up the olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.