PHRIDAY PHEAST #9 – Broccoli and Leek Soup

by phoodie

This week’s PHRIDAY PHEAST is brillllliant for a zillion gamillion kabillion reasons.

It’s Phat Phree.

It’s Blooooooody delicious.

It costs minus one cent to produce.

And guess what?! There’s only a few ingredients and it take 34 seconds to make (kinda……)

This soup is a true winter warmer. It also freezes reallllly well (lasting for 3 months), not that there’s generally any left over because once tried, it is inhaled by one and all.

INGREDIENTS

Serves 6 as a starter

3 tbsp olive oil

1 tbsp butter

1 medium brown onion – diced

2 cloves garlic – crushed

2 leeks – sliced

2 potatoes

4 heads broccoli

salt

pepper

curry powder

4 tbsp thick, creamy low fat yoghurt (fat free Jalna is PERFECT)

Additional low fat yoghurt and dill  - to garnish

METHOD

1) In the butter and olive oil, fry off your onions, leeks and garlic until transparent.

2) Once transparent add salt, pepper and curry powder (about 2 teaspoons of each) to the pot and mix through.

3) Next add the diced potato and broccoli and stir everything together for about 5 minutes.

4) Cover contents of the pot with boiling water from the kettle and simmer on medium heat until veges are cooked through.

5) Blast to a pulp with a stick blender.

6) Add in 4 tbsp of the yoghurt and blend again.

7) Serve into a bowl, garnish, weep. AMAZING. (Note: a couple of LARGE pieces of hot buttered sourdough served alongside this soup is optional ….for some, MANDATORY for others *ahem*)

 

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