Cream of Broccoli & leeks
Monsoon season has ended and winter will be here in a few days. Nothing beats the winter chill like a steaming bowl of soup. It’s time to wrap up warm and also the time to dig out some soup recipes. Today’s recipe, Broccoli and sautéed leaks soup is flavorful, creamy and packed with loads of vitamin C and a wholesome lunch or dinner in itself. It’s a real comfort food which is easy to fix for a cold winter evening and cheer up the family when they come home tired and hungry.
What you’ll need :
2 tbsp olive oil
2 leeks (white and light green parts only, thinly sliced)
1 bunch broccoli (cut into small florets, stems coarsely chopped)
1 cup water (or vegetable broth)
1/4 cup low fat milk
1/2 tsp sea salt
1/2 tsp ground black pepper (fresh)
How to:
Heat a saucepan with a tbsp of olive oil over medium heat. Add the leeks and sauté until translucent.
Keep aside a few broccoli stems aside for later use. Boil water in another saucepan and add the broccoli stems. When cooked halfway, add broccoli florets and some salt and allow to cook for around 3-4 minutes.
Place the broccoli mixture, sautéed leeks in the jug of a blender and blend until smooth. Add 1/2 cup water to reduce the thickness of the mixture. Transfer the soup to a clean saucepan. Add body to this low-fat soup with some low-fat milk. Stir over medium-low heat until heated through. Season with salt and pepper.
Cut thin round slices of broccoli and fry in a deep fryer (optional). Season these chips with some salt and use as a garnish for the soup.
