Broccoli and Leek Soup With Croutons and Sour Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another yummy find from Good Taste magazine! Ingredients:
2 slices whole wheat bread, crusts removed, cut into 1cm pieces |
olive oil flavored cooking spray |
1 leek, pale section only, halved lengthways and thinly sliced |
2 garlic cloves, crushed |
1 large potato, peeled, finely chopped |
1 liter water |
1 low-sodium vegetable bouillon cube, crumbled |
600 g broccoli, cut into florets |
1/4 cup fresh parsley leaves |
1/4 cup fresh basil leaf |
75 g low-fat sour cream |
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.
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