4 Market Place Cafe's Broccoli and Leek Soup

Maria and Pete are dear friends of ours who used to own and run a cafe called 4 Market Place in central London (very close to where we used to live).

Maria used to work with Johannes at Disney, UK for three years. When we moved back to Iceland we used to visit Maria's cafe each time and have some coffee, tea and something amazing for lunch. The last time I went there (this December) I had a fantastic broccoli and leek soup. It was creamy yet light, full of flavour although not overwhelming, just perfect. It also suits kids very well since it is mild (just rename it "Dinosaur Soup" and don’t tell them it is vegetables!) I didn’t stop pestering poor Maria until she got the recipe from the chef Gile Jaegy. I strongly recommend this place for hungry visitors who want amazing food for good value (Jóhannes almost cried with delight over his club sandwich). Maria is off to other adventures now but we miss the cafe dearly.

You will need a food processor or a hand blender to blend the soup.

The lovely soup of 4 Market Place, London

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

4 Market Place Cafe's Broccoli and Leek Soup

Serves 4


  • 450 grams (15¾ oz) broccoli, the very thick stalks trimmed off and head broken into florets
  • 1 large potato, peeled and chopped coarsely
  • 1 large leek (middle part), chopped coarsely
  • 1 small onion, chopped coarsely
  • 2 yeast free vegetable stock cubes
  • 1-2 litres (34-70 fluid oz) water (depending on desired thickness)
  • Salt to taste (Himalaya or sea salt)
  • Black pepper to taste
  • 1 tablespoon coconut oil


  1. Trim the 450 grams broccoli into small florets using a knife. Discard the thick stem.
  2. Peel and chop the potato coarsely.
  3. Wash the leek, discard the very ends and chop the middle part coarsely.
  4. Chop the onion coarsely.
  5. Heat 1 tablespoon coconut oil in the saucepan.
  6. Put the leek and onion into the saucepan and fry for 5 minutes or until fragrant. Add a couple of tablespoons water if necessary.
  7. Add the chopped potato and broccoli.
  8. Add 1-2 litres water and the 2 vegetable stock cubes. Begin with 1 litre water and add more for desired consistency.
  9. Turn the heat up and let simmer for 20 minutes.
  10. Allow to cool for 15 minutes.
  11. Pour the soup in batches into the blender or food processor. You can also use a hand blender. Blend for 30 seconds.
  12. Add salt and pepper to taste.


  • Serve with nice bread.
  • The soup is even better the next day once the flavours have really settled. Pour the soup into plastic containers and re-heat the next day.
  • For a thinner soup add more water.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.         
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.     
  • The soup can be frozen and reheated later. 
  • For a coarser soup with lumps and bumps reserve some of the broccoli and potato (before blending), chop coarsely and add to soup just before serving.