Broccoli & Leek Soup
Carbs 6g per serve
INGREDIENTS
- 1 medium Leek white part only
- 1 clove garlic
- 85 g Butter salted
- 450 g Broccoli 2 medium heads
- 120 g Heavy Cream
- 600 g chicken stock
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Parsley chopped
Serves 5
METHOD
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Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
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Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
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Cut the broccoli into evenly sized florets and place into the saucepan.
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Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
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Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
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Using a stick blender, carefully blend the soup until no lumps are remaining.
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Stir through the salt, pepper and parsley. Adjust seasoning to taste. Enjoy!