Broc­coli and leek soup

Malta Independent - - CROSSWORD & FUN -


2 thick slices whole­meal bread, crusts re­moved, cut into

1cm pieces Olive oil spray

1 leek, pale section only, halved length­ways, thinly sliced

2 gar­lic cloves, crushed

1 large potato, peeled, finely chopped

1 litre water

1 salt-re­duced veg­etable stock cube, crum­bled

600g broc­coli, cut into flo­rets

1/4 cup fresh pars­ley leaves

1/4 cup fresh basil leaves

75g low-fat sour cream


1. Pre­heat oven to 200°C. Place the bread on a bak­ing tray and spray lightly with olive oil spray. Bake, turn­ing once, for 10 min­utes or un­til golden.

2. Mean­while, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft. Add the gar­lic and cook for 30 sec­onds or un­til aro­matic.

3. Add the potato, water and stock cube to the leek mix­ture. Bring to the boil. Re­duce heat to low and sim­mer for 10 min­utes. Add the broc­coli. Sim­mer for 5 min­utes or un­til the broc­coli is ten­der. Set aside to cool slightly.

4. Place the broc­coli mix­ture, pars­ley and basil in the jug of a blender and blend un­til smooth. Trans­fer the soup to a clean saucepan. Stir over medium-low heat un­til heated through. 5. La­dle the soup among serv­ing bowls. Top with sour cream and crou­tons. Sea­son with pep­per to serve.

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