Best Leek Broccoli Soup With Cheesy Scones Recipes

Broccoli Leek Cheese Soup image

Provided by Cleanfreshcuisine

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 11

3 large broccoli florets
1 leek, stalk only
4 tablespoons butter
1/4 cup all-purpose flour
2 (49 1/2 ounce) cans low sodium chicken broth
1 cup milk (I used 2% but you can use any)
1 tablespoon rosemary
1 tablespoon dried oregano
2 teaspoons black pepper
1 teaspoon garlic powder
cheddar cheese, shredded 1 1/2 cups

Steps:

Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
10 to 12 servings, about one cup each.

Nutrition Facts : Calories 101.8, Fat 6.1, SaturatedFat 3.3, Cholesterol 13, Sodium 116.5, Carbohydrate 7.6, Fiber 0.5, Sugar 0.6, Protein 6

Broccoli leek soup image

Provided by Darci Juris

Time 45m

Number Of Ingredients 12

5 c broccoli florets
2 large leeks, sliced (white and light green parts only)
1 c carrots, grated (2-3 large)
2 clove garlic, roughly chopped
1/2 c celery, chopped (2-3 stalks)
1/2 c coconut milk
2 Tbsp olive oil
4 c vegetable broth
2-3 c water
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper

Steps:

1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
5. Remove from heat and let cool slightly.
6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
7. Once all veggies are blended, add the salt and peppers, and stir to combine.
8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!