Creamy broccoli and leek soup

Creamy broccoli and leek soup

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

I think I could eat soup for lunch every day – I don’t have to wait for winter. The creaminess in this recipe comes from the smooth taste of the vegies and a dollop of yoghurt instead of cream. The mustard adds a surprising lift.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
375g broccoli florets
1 leek, cleaned and finely chopped
1 tablespoon wholegrain mustard
1 litre salt-reduced chicken stock
2 tablespoons oregano leaves
1 tablespoon greek yoghurt
sea salt and freshly ground pepper
4 basil leaves

Method

  1. Heat the olive oil in a large saucepan over a medium heat. Add the garlic, broccoli, leek and mustard and sauté for about 5 minutes, stirring often. Add the stock and oregano and bring to the boil. Lower the heat and simmer, covered, for about 20 minutes.
  2. Remove from the heat and allow to cool a little before blending to a smooth purée. Add the yoghurt and season to taste with salt and pepper. When ready to serve, reheat if necessary and ladle into warmed bowls. Garnish with a basil leaf.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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