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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found while searching for healthy recipes but haven't tried it yet. Sounds different! Ingredients:
2 tablespoons olive oil |
4 cups thinly sliced leeks (white and light-green parts only) |
6 cups low-sodium low-fat chicken broth or 6 cups low-sodium low-fat vegetable broth |
6 cups broccoli florets, cut to small pieces |
1 cup large flake oats |
1 orange, zest of, medium |
1/2 teaspoon hot red pepper flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups skim milk |
1/2 cup shredded low-fat cheddar cheese (optional) |
fresh ground pepper |
Directions:
1. In soup pot, heat oil over medium-high heat Cook leeks for 7-8 minutes or until softened and golden brown.
2. Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper. Bring to boil; reduce heat and simmer, covered for 30 minutes or until vegetables are soft.
3. Stir in milk; continue to cook for another 10 minutes.
4. Taste and adjust seasoning.
5. Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.
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