There is no need to wait for winter to enjoy this super healthy and simple broccoli and leek soup. It’s a great way to get your vitamin and vegetable fix and has little fat. The creaminess in the recipe comes from the smooth taste of veggies and a dollop of yoghurt instead of cream. The mustard adds a surprising lift also. Make a big batch to freeze and enjoy your warm vegetable fix over the long winter months.
Time: 30–35 minutes
2 tablespoons extra virgin olive oil
2 garlic cloves, roughly chopped
375g broccoli florets
1 leek, clean and finely chopped
1 tablespoon wholegrain mustard
1 litre salt-reduced chicken stock
2 tablespoons oregano leaves
1 tablespoon Greek yoghurt
sea salt and freshly ground pepper
4 basil leaves
Heat the olive oil in a large saucepan over a medium heat. Add the garlic, broccoli, leek and mustard and sauté for about 5 minutes, stirring often. Add the stock and oregano and bring to the boil. Lower the heat and simmer, covered, for about 20 minutes.
Remove from the heat and allow to cool a little before blending to a smooth purée. Add the yoghurt and season to taste with salt and pepper. When ready to serve, reheat if necessary and ladle into warmed bowls. Garnish with a basil leaf.
Recipe taken from Fabulous Food, Minus the Boombah, by Jane Kennedy
Jane Kennedy has long been known for her radio and television career in Australia. In Jane Kennedy: Fabulous Food, Minus the Boombah, she shares the recipes that allowed her to lose weight and feel fantastic: meals for every day in the home, for entertaining, for nights when you couldn’t be bothered cooking and just really want takeaway, and even some deceptively delicious desserts.
You can purchase Fabulous Food, Minus the Boombah at cooked.com.
Published by Hardie Grant