Broccoli And Leek Soup With Croutons Low Fat Food

BROCCOLI & LEEK SOUP

Steps:

• Put the chopped Broccoli, Leeks, stock and salt into a large pan
• Top the pan up with water to about 2 inches from the top
• Bring the pan to the boil and turn the heat down so the soup simmers. Simmer the soup for 1-2 hours, until all the vegetables have broken down, or are very soft
• Using a hand blender and a soup guard, blend the soup in the pan, and then divide into bowls
• Add shredded cheddar as required!

BROCCOLI AND LEEK SOUP WITH CROUTONS (LOW FAT)

Steps:

• Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden.
• Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
• Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
• Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
• Add the broccoli and simmer for 5 mins or until the broccoli is tender.
• Set aside to cool slightly.
• Place the mixture into a blender along with the parsley and basil and blend until smooth.
• Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
• Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.

BROCCOLI SOUP WITH LEEKS AND THYME

Steps:

• Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes.
• Puree soup in blender until smooth. thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

BROCCOLI LEEK SOUP

Steps:

• 1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
• 2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
• 3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
• 4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
• 5. Remove from heat and let cool slightly.
• 6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
• 7. Once all veggies are blended, add the salt and peppers, and stir to combine.
• 8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!

BROCCOLI-LEEK SOUP

Steps:

• To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
• Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.
• In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately. Serves 4.

LEEK AND BROCCOLI

Steps:

• Preheat the oven to 180C/350FGas Mark 4.
• Cook the leeks and broccoli seperately in a little boiling water for about five minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
• Melt 40 g of the margarine in a frying pan over a moderate heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
• Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.