Curried Broccoli And Leek Soup Recipes

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CURRIED POTATO LEEK SOUP RECIPE BY TASTY



Curried Potato Leek Soup Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 leek, white and light green parts only, thinly sliced
1 large carrot, small diced
2 cloves garlic, roughly chopped
2 yukon gold potatoes, cut into 1/2 (1.24 cm) pieces
1 teaspoon ground turmeric
1 tablespoon yellow curry powder
4 cups chicken broth
2 cans Campbell's® Cream of Chicken Soup
2 tablespoons fresh parsley, divided
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
  • Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
  • Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
  • Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
  • Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 1157 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, Sugar 15 grams

CURRIED LEEK SOUP



Curried Leek Soup image

New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

3 medium leeks (white portion only), thinly sliced
2 tablespoons butter
1 garlic clove, minced
1 can (14-1/2 ounces) chicken broth
3/4 cup water
1-1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. , Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).

Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1057mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.

CURRIED BROCCOLI SOUP



Curried Broccoli Soup image

I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef!

Provided by Cluich

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 medium onion, chopped
2 tablespoons flour
2 teaspoons curry powder
1/2 teaspoon cumin
2 (14 1/2 ounce) cans chicken broth
1 cup water
1 small head of broccoli, coarsely chopped
1/4 teaspoon ground black pepper
1 cup light cream

Steps:

  • In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
  • Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
  • Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
  • Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
  • Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
  • Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES



Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

  • Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
  • Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
  • To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
  • If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

CURRIED APPLE AND LEEK SOUP



Curried Apple and Leek Soup image

The title says it all -- with potatoes, too.

Provided by MICHELLEBOYD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 8

1 tablespoon margarine
2 teaspoons curry powder
3 leeks, chopped
¾ cup diced potatoes
2 Granny Smith apples -- peeled, cored and chopped
3 cups vegetable broth
salt and pepper to taste
¼ cup plain yogurt

Steps:

  • In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
  • Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

Nutrition Facts : Calories 133 calories, Carbohydrate 23.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 395.2 mg, Sugar 10.7 g

CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

CURRIED BROCCOLI AND LEEK SOUP



Curried Broccoli and Leek Soup image

Make and share this Curried Broccoli and Leek Soup recipe from Food.com.

Provided by Scott Hannigan

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 leek, trimmed and cleaned, thinly sliced
1 onion, chopped
1 garlic clove, chopped
3 teaspoons mild curry powder or 3 teaspoons curry paste
6 cups chicken stock
700 g broccoli, chopped
1/3 cup evaporated low-fat milk

Steps:

  • In a large pan or saucepan cook the leek, onion, garlic and curry powder in half a cup of the chicken stock for about 5 minutes.
  • Add the broccoli and the remaining chicken stock.
  • Simmer for about 15 minutes.
  • Allow to cool and then blend in a food processor until smooth.
  • Stir in the evaporated milk.
  • Reheat but do not boil.

Nutrition Facts : Calories 146.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 7.2, Sodium 385.8, Carbohydrate 20.9, Fiber 3.9, Sugar 7.2, Protein 9.9

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