Broccoli & leek soup
Ingredients:
- 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.