Best Cheesy Broccoli Leek Soup Recipes

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

Ingredients

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

CHEESY BROCCOLI LEEK SOUP

CHEESY BROCCOLI LEEK SOUP image

Categories Soup/Stew Cheese Vegetable Vegetarian

Yield 12 large bowls.

Number Of Ingredients 15

Ingredients

1 Lg Bunch of Leeks ( washed thouroughly and sliced into strips)
1 Lg Bunch of Broccoli (Chopped )
1/2 bag of Frozen Broccoli Florets
20 sliced Mushrooms (give or take, I like lots)
3 stalks Celery chopped
4-5 16oz cans of Chicken Broth
1 pint of 1/2 N 1/2
1 cup of White Wine (give or take)
1 Cube of Butter
4 Tbsp Flour
1.5 pounds of Jarlsburg or Baby Swiss Cheese chopped or grated.
1 cup of freshly grated Parmesan Cheese
Salt and Pepper to taste
Optional:
you can add a can or two of cheese soup or broccoli soup to your soup. Makes it thicker and adds more flavor.

Steps:

In a large pot over medium high heat add 1 cube of butter,chopped celery, sliced mushrooms and the sliced leeks. Saute until the leeks are tender.(About 30 minutes) Add 3tbsp flour and mix together. Let simmer for a moment. Add all the chicken broth and 1/2 n 1/2, stir. Bring to a boil, then add the chopped broccoli and 1/2 the bag of frozen broccoli florets. Stir and bring back to a soft boil. Add all the swiss cheese and continue to stir until melted. In the meantime add the wine. Keep Stirring! The soup should begin to thicken. After cheese is melted add a can or two if desired of the cheese soup. This is really just for extra flavor but isn't necessary. Salt and pepper to taste. Sprinkle Parmesan cheese on top of soup just before serving. Soooooo goood!