BROCCOLI AND LEEK SOUP
Equipment
- Stock Pot
- Food Processor
Ingredients
- 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
Instructions
- 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.
Notes
Tip: If using this soup as a vegetable course you can omit the Profile Chicken Noodle Soup.