Broccoli And Leek Soup With Croutons Low Fat Recipes

BROCCOLI AND LEEK SOUP WITH CROUTONS (LOW FAT)

Steps:

• Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden.
• Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
• Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
• Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
• Add the broccoli and simmer for 5 mins or until the broccoli is tender.
• Set aside to cool slightly.
• Place the mixture into a blender along with the parsley and basil and blend until smooth.
• Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
• Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.

BROCCOLI & LEEK SOUP

Steps:

• Put the chopped Broccoli, Leeks, stock and salt into a large pan
• Top the pan up with water to about 2 inches from the top
• Bring the pan to the boil and turn the heat down so the soup simmers. Simmer the soup for 1-2 hours, until all the vegetables have broken down, or are very soft
• Using a hand blender and a soup guard, blend the soup in the pan, and then divide into bowls
• Add shredded cheddar as required!

BROCCOLI LEEK SOUP

Steps:

• 1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
• 2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
• 3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
• 4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
• 5. Remove from heat and let cool slightly.
• 6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
• 7. Once all veggies are blended, add the salt and peppers, and stir to combine.
• 8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!

BROCCOLI LEEK CHEESE SOUP

Steps:

• Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
• Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
• In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
• Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
• Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
• Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
• 10 to 12 servings, about one cup each.