Leek and broccoli soup
- Ready In: 20 minutes
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Serves: 2
One of those old-fashioned clear soups with lots of veggies so you can fill up and eat lean while enjoying a hearty warm bowl of hot soup. This one is high in fibre (good news for your bowels) with no added salt so kind to the kidneys as well. What a bonus!
Ingredients
- 2 cups salt reduced chicken stock
- 2 tablespoons white or quick-cook brown rice
- 1 leek, cleaned and sliced
- 1 cup broccoli florets
- 2 carrots, roughly chopped
- 2 zucchini, roughly chopped
- 2 stalks celery, roughly chopped
- 1 teaspoon dried Italian herbs
- freshly ground black pepper
- To serve:
- Chopped fresh parsley
- Sourdough bread rolls
Nutrition per serve
1358 kilojoules (324 Calories), 3 g fat (including 1 g saturated fat), 58 g carbohydrate (including 12 g sugars), 9 g fibre and 985 mg sodium. Read our nutrition rating system.
Directions
1. Bring stock to the boil in a saucepan and add rice. Cover, reduce heat to medium and cook slowly for 5 minutes.
2. Add vegetables and herbs, cook for a further 5 minutes or until carrots are just tender. Season with pepper. Serve sprinkled with parsley and accompanied by bread rolls.
Variations
- In place of the broccoli, carrots, zucchini and celery, substitute any other vegetable - tiny florets of cauliflower, shredded cabbage, lengths of asparagus, sliced button mushrooms, fine shreds of silverbeet or spinach, or green peas.
- In place of the leek, dice one brown or white onion.
