Leek and broccoli soup

For a soothing, healthy start to the week.
 
leek and broccoli soup


Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 4
    leeks, well-washed and finely chopped
  • 1
    onion- finely chopped
  • 30
    g
    butter
  • 3
    potatoes- thinly sliced
  • 1
    Litres
    chicken stock
  • 250
    ml
    cream
  • 500
    g
    broccoli
  • salt and milled black pepper
Servings: Change Serving
 
 

Method

 
Gently fry the leeks and onion in heated butter until soft.

Add potatoes and 500 ml of stock and simmer, covered, for 15 minutes or until the potatoes are tender.

Purée the soup then stir in cream.

Simmer broccoli florets in remaining chicken stock until tender.

Purée and add to soup.

Heat through before serving.
 

Read more on: meat-free mondays  |  recipe  |  soup  |  broccoli
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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