Broccoli & Leek Soup


  • 2 thick slices wholemeal bread, crusts removed, cut into 1cm pieces
  • Olive oil spray
  • 1 leek, pale section only, halved lengthways, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large potato, peeled, finely chopped
  • 1L (4 cups) water
  • 1 vegetable stock cube, crumbled
  • 600g broccoli, cut into florets
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • 75g (1/4 cup) low-fat sour cream


  • Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until golden.

  • Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic.

  • Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.

  • Place the soup mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.

  • Ladle the soup among serving bowls. Top with sour cream and croutons. Season with pepper to serve.

  • Broccoli
    Australian Grown
    $6.49 per kg
  • Potatoes - Brushed
    Australian Grown
    $3.49 per kg
  • save
    Leeks - Medium
    Australian Grown
    was $2.99 $2.49 each
  • Herbs - Flat Leaf Parsley
    Australian Grown
    Corn Fritters
    $2.49 per bunch
  • Fresh Pickled Garlic
    Australian Grown
    $9.95 each
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