SLOW COOKER BROCCOLI LEEK LEMON SOUP
Delicious soup and a great way to get kids to eat broccoli! Don't skimp on the garlic - it makes the soup.
Provided by 2hot2handle
Categories Vegetable
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
- Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
- Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
- When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.
BROCCOLI AND LEEK SOUP WITH CROUTONS (LOW FAT)
This easy to make, low fat soup is suitable for vegetarians & diabetics alike and freezes well. Recipe Courtesy of Australian Good Taste magazine. After blending the soup, the recipe says to transfer it to a clean saucpan to heat through, but I don't see the point of involving any more dishes than absolutely nesessary and would just return in to the same pot. :)
Provided by Rhiannon and Matt
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194.8, Fat 3.2, SaturatedFat 1.4, Cholesterol 5.9, Sodium 141.9, Carbohydrate 37.2, Fiber 7.5, Sugar 5, Protein 8.5
SLOW COOKER CREAM OF BROCCOLI SOUP
This is a most excellent soup and very easy to make. The kids love it.
Provided by Jeremy Weidig
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 3h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
- Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
- Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
- Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 21.2 g, Cholesterol 39.2 mg, Fat 18.1 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 7.5 g, Sodium 1455.9 mg, Sugar 8.6 g
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
- Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
PEA, LEEK & BROCCOLI SOUP
A delicious and nutritious soup, ideal for a family supper to warm those cool evenings. From a beautiful cookbook given to me by my swap partner, Pneuma from Israel, "500 Greatest-Ever Vegetarian Recipes".
Provided by CaliforniaJan
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
- Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
- Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
- Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
- Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
- Note: Substitute frozen or drained, canned corn kernels for the frozen peas.
Nutrition Facts : Calories 134.6, Fat 0.6, SaturatedFat 0.1, Sodium 84.3, Carbohydrate 28.4, Fiber 4.8, Sugar 6.3, Protein 6
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SLOW COOKER BROCCOLI CHEESE SOUP - WELL PLATED BY ERIN
From wellplated.com
4.2/5 (65)Calories 272 per servingCategory Soup
- Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
- Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it's hot and prone to splatter!)
- Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.
BROCCOLI LEEK SOUP - A SAUCY KITCHEN
From asaucykitchen.com
Reviews 120Calories 75 per servingCategory Soups & Stews
- In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
- Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
- Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
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