Broccoli And Leek Soup With Croutons And Sour Cream

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Another yummy find from good taste magazine!!

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Steps

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Preheat oven to 200 degrees celsius.

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Place the bread cubes on a baking tray and spray lightly with olive oil spray.

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Bake , turning once , for 10 minutes or until nicely browned.

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Meanwhile , heat a large saucepan over medium heat.

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Spray with olive oil spray.

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Add the leek.

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Cook , stirring occasionally , for 5 minutes or until soft.

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Add the garlic and cook for 30 seconds or until aromatic.

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Add the potato , water and stock cube to the leek mixture.

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Bring to the boil.

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Reduce heat to low and simmer for 10 minutes.

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Add the broccoli , simmer for 5 minutes or until broccoli is tender , set aside to cool slightly.

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Place the broccoli mixture , parsley and basil in a blender and blend until smooth.

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Transfer back into a saucepan , stir over heat until heated through.

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Ladle the soup into serving bowls , top with croutons and sour cream.

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Season with pepper and serve.

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Ingredients

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whole wheat bread, olive oil flavored cooking spray, leek, garlic cloves, potato, water, low-sodium vegetable bouillon cube, broccoli, fresh parsley leaves, fresh basil leaf, low-fat sour cream