Such an easy and simple soup to make during the week. Add a dollop of yogurt or curmbled feta and you have a tasty and satisfying meal.
Wash and coarsely chop the broccoli florets. Set aside in a bowl. Trim the stems and coarsely chop, and add to the bowl.
In a heavy soup pot add the oil over medium heat. Add the onions, celery, leeks and chopped broccoli.
Saute the vegetables until softened about 5 minutes. Add the flour and stir well to combine. Cook for 5 more minutes.
Slowly, add the broth to the pot, stirring so lumps do not form. Bring the soup to a simmer, and cook for 45 minutes, stirring frequently.
Once blended, reheat the soup and add the heated cream. Season with lemon juice, salt and pepper. Serve immediately.
You can freeze the soup up to one month after blending. Refrigerate up to two days.