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Broccoli and Leek Soup


Course Side Dish, Soup
Cuisine Profile


  • Stock Pot
  • Food Processor


  • Vegetable oil spray 4- 3 second sprays
  • 3 leeks washed and chopped, white and green parts, only
  • 1 tsp ground thyme
  • Salt and pepper to taste
  • 6 cups of fresh broccoli chopped
  • 1 small onion peeled, washed, and quartered
  • 4 cloves of garlic peeled and crushed
  • 2 cups water
  • 2 cups fat free and reduced sodium chicken broth or can use water if using the Profile Chicken Noodle Soup
  • 2 packages Profile Chicken Noodle Soup 15 g optional
  • Garnish: 4 radishes sliced thin
  • 6 tsp fat free Greek yogurt


  • To remove sand from leeks, chop and place in a large bowl of water. Gently stir the chopped leeks until all the sand falls to the bottom of the bowl.
  • Leaving the sand at the bottom of the bowl carefully remove the leeks and drain in a colander; dry lightly.
  • In a stock pot over medium high heat add olive oil, then add leeks, onion, thyme, and salt and pepper to taste. Saute vegetables until tender, about 10-15
  • minutes. Add the chopped garlic at the last minute and stir.
  • Add broccoli, chicken broth, and water to pan and bring to a boil. Reduce heat and simmer until the broccoli is crisp tender, about 8 minutes. Finally, add
  • 2 packages of Profile Chicken Noodle Soup (if using) and stir to combine.
  • Working in small batches, puree mixture in a food processor or blender until smooth.
  • If using a blender be sure to cover venting hole with a paper towel or clean kitchen towel to avoid splashing and to allow steam to escape. Return pureed soup to original pot and heat to combine.
  • To serve top with 1 tsp of fat free Greek yogurt and a few thinly sliced radishes, fresh parsley, and more freshly ground black pepper.


Tip: If using this soup as a vegetable course you can omit the Profile Chicken Noodle Soup.
Keyword Profile-Friendly Soup