Broccoli and Leek Soup With Croutons (Low Fat) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This easy to make, low fat soup is suitable for vegetarians & diabetics alike and freezes well. Recipe Courtesy of Australian Good Taste magazine. After blending the soup, the recipe says to transfer it to a clean saucpan to heat through, but I don't see the point of involving any more dishes than absolutely nesessary and would just return in to the same pot. :) Ingredients:
2 slices thick whole meal bread, crusts removed, cut into 1cm pieces |
olive oil flavored cooking spray |
1 leek, pale section only, halved lengthways, thinly sliced |
2 garlic cloves, crushed |
1 large potato, peeled, finely chopped |
4 cups vegetable stock |
600 g broccoli, cut into small florets |
1/4 cup fresh parsley leaves |
1/4 cup fresh basil leaf |
1/4 cup low-fat sour cream |
Directions:
1. 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.
2. Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
3. Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
4. Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
5. Add the broccoli and simmer for 5 mins or until the broccoli is tender.
6. Set aside to cool slightly.
7. Place the mixture into a blender along with the parsley and basil and blend until smooth.
8. Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
9. Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.
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