Broccoli Leek Soup

This isn't exactly Man Soup, but it sure tastes good on a cold day. I came up with this non-dairy--yet still creamy--recipe to cater to the lactose-intolerant crew in my house. Who happen to be males, I might add, and do enjoy a Nice Bowl Of Soup. (As an appetizer right before a big burger and fries.)

Broccoli Leek Soup

16 ounces frozen broccoli (can substitute fresh)
1 leek (can substitute an onion)
1 tablespoon vegetable or chicken bouillon granules
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
3/4 cup water, from broccoli pan

Thinly dice and separate the white and light green portion of the leek; rinse to remove dirt. Steam the leek for 10-12 minutes. Meanwhile, in a saucepan, boil the frozen broccoli for 8-10 minutes or until tender. Remove 3/4 cup of liquid from the broccoli pan and add it to the blender. Add the steamed leek as well as the rest of the ingredients; blend until smooth. Add contents of blender back to saucepan and stir until mixed and heated through. 2 large servings.