Cream of Broccoli and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 whole broccoli1 whole leek3 tbsp of olive oil1 liter of broth (the choice of vegetable or chicken or beef is yours)2-3 mid size potatoesSour Cream, Yogurt, or Half&Half (optional)water
-chop leek
-PEEL the trunk of the broccoli and chop
-heat olive oil and saute the above ingredients adding a clove of garlic
-chop the potato(s), add
-pour one liter (4 cups) of broth into the pot with your leek, potato, and broccoli trunk, boil until ingredients are rather tender.
-add broccoli florets, boil for no more than 5 minutes (you want to maintain the nice color)
-take off the stove, blend/puree
-serve (you can add a dollop of cream/yogurt and make it lighter in color and add some protein)
Depending how much water you add will depend on how many servings. Usually you add equal parts broth and water, however, I like my soup really thick and leave the water out altogether.
Serving Size: 6 bowls
-PEEL the trunk of the broccoli and chop
-heat olive oil and saute the above ingredients adding a clove of garlic
-chop the potato(s), add
-pour one liter (4 cups) of broth into the pot with your leek, potato, and broccoli trunk, boil until ingredients are rather tender.
-add broccoli florets, boil for no more than 5 minutes (you want to maintain the nice color)
-take off the stove, blend/puree
-serve (you can add a dollop of cream/yogurt and make it lighter in color and add some protein)
Depending how much water you add will depend on how many servings. Usually you add equal parts broth and water, however, I like my soup really thick and leave the water out altogether.
Serving Size: 6 bowls
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 785.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.0 g
- Protein: 5.1 g
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