Broccoli and Leek Soup With Croutons and Sour Cream

Total Time
40mins
Prep 15 mins
Cook 25 mins

Another yummy find from Good Taste magazine!

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees celsius. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until nicely browned.
  2. Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft.
  3. Add the garlic and cook for 30 seconds or until aromatic.
  4. Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
  5. Add the broccoli, simmer for 5 minutes or until broccoli is tender, set aside to cool slightly.
  6. Place the broccoli mixture, parsley and basil in a blender and blend until smooth. Transfer back into a saucepan, stir over heat until heated through.
  7. Ladle the soup into serving bowls, top with croutons and sour cream. Season with pepper and serve.
Most Helpful

4 5

Nice fresh broccoli taste.

5 5

Aussie Swap#35 - Outstanding!! Made this for Christmas eve dinner as a side - it was a definite hit!

5 5

I love soup and this one was very good. Used a large baking potato, vegetable broth, and dried parsley and basil. Fresh flavors, crunchy croutons, and a bit of tart from the sour cream. Thank you Chickee for posting this yummy soup recipe. Made and reviewed for the Aussie/NewZealand Recipe Swap #34.