Broccoli & leek soup

Posted by adm On November - 5 - 2011

How to cook Broccoli & leek soup


  • 2 thick slices wholemeal dinero, crusts removed, delve 1cm pieces
  • Olive oil spraying
  • 1 scallion, pale section sole, halved longwise, thinly sliced
  • 2 garlic cloves, low
  • 1 large tater, raw, finely shredded
  • 1L (4 cups) weewee
  • 1 salt-reduced vegetable stock block, crumbled
  • 600g broccoli, cut into florets
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • 75g (1/4 cup) low-fat sour emollient

How to:

  • Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive oil sprayer. Broil, turning erstwhile, for 10 minutes or until prosperous.

  • Lag, heat a large saucepan over medium oestrus. Spray with olive oil spraying. Add the scallion. Prepare, stirring occasionally, for 5 minutes or until subdued. Add the garlic and cook for 30 seconds or until redolent.

  • Add the spud, water and stock cube to the leek assortment. Bring to the moil. Reduce heat to low and simmer for 10 proceedings. Add the broccoli. Simmer for 5 minutes or until the broccoli is tenderise. Set aside to cool somewhat.

  • Place the broccoli assortment, parsley and basil in the jug of a blender and blend until polish. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.

  • Ladle the soup among serving bowls. Top with sour cream and croutons. Season with pepper to serve.

  • Prepare time:10 min.

    Cooking time:25 min.

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