Broccoli and Leek Soup With Croutons (Low Fat)
photo by DancesInGarden
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
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Reviews
RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of.
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