ORANGE LEEK SOUP
Make and share this Orange Leek Soup recipe from Food.com.
Provided by little_wing
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In soup pot, heat oil over medium-high heat Cook leeks for 7-8 minutes or until softened and golden brown.
- Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper. Bring to boil; reduce heat and simmer, covered for 30 minutes or until vegetables are soft.
- Stir in milk; continue to cook for another 10 minutes.
- Taste and adjust seasoning.
- Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.
Nutrition Facts : Calories 231.3, Fat 6.9, SaturatedFat 1.1, Cholesterol 1.6, Sodium 273.9, Carbohydrate 34.1, Fiber 3.9, Sugar 2.3, Protein 10.7
ORANGE ZEST, BROCCOLI & LEEK SOUP
Low GI and awesome. I was surprised when I first tried this to find that the little amount of orange zest I added was enough to create such a wonderful flavour combined with the other ingredients. This is not a blended soup, so it still feels like you're eating a full meal by itself and when frozen, the flavours will intensify giving the soup a bit more bite.
Provided by kelly in TO
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a soup pot on a medium heat.
- Add leeks and cook for 7 - 8 minutes or until softened.
- Add stock, broccoli, oats, orange zest, red pepper flakes, salt & pepper. Bring to a boil then simmer, covered for about 30 minutes or until vegetables are soft.
- Stir in milk and let simmer for another 10 minutes.
- Garnish with cheddar cheese and pepper.
Nutrition Facts : Calories 521.1, Fat 19.1, SaturatedFat 5.4, Cholesterol 27.9, Sodium 929.2, Carbohydrate 66.2, Fiber 9.4, Sugar 11.5, Protein 24.9
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
BROCCOLI LEEK SOUP
Make and share this Broccoli Leek Soup recipe from Food.com.
Provided by rebecca684
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
- 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
- 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
- 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
- 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
- 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
- 7. Return soup to saucepan; add half and half and chives, and reheat briefly.
Nutrition Facts : Calories 194.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 7.6, Sodium 551.1, Carbohydrate 25.8, Fiber 5.5, Sugar 4.9, Protein 9.4
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