Hot, cheese-covered, homemade bread sticks serve as the tasty accompaniments to a lovely leek & broccoli soup. Fresh lemon adds zestiness, chickpeas the nuttiness, and parsley the herbaceousness. An eye-catching drizzle of loosened creme fraiche brings together this picture perfect meal.
Broccoli & Leek Soup
Broccoli & Leek Soup
with golden home-made breadsticks
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Broccoli Florets
- Chickpeas
- Creme Fraiche
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Leeks
- Lemon
- Lemons
- NOMU Italian Rub
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock Sachet
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender
- Paper Towel
- Butter (optional)
- Seasoning (salt & pepper)
BEST BROTH EVER
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add the garlic, the NOMU rub and the Chickpeas, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the stock, 250ml [500ml]|#7DA0D7 of hot water, the broccoli, the juice from 1 [2]|#7DA0D7 lemon wedge/s, the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek and broccoli mixture along with ½ the crème fraîche and ½ the parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season and loosen with a splash of water if too thick. Keep over a low heat until serving.
BREAD STICKS
Toss the bread sticks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and toss with the hard cheese while still hot.
FOR THE FANCY TOUCH
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SUPERB SOUP, CHEF!
Bowl up the broccoli soup and drizzle with the loosened crème fraîche. Garnish with the remaining parsley. Serve the golden breadsticks on the side along with any remaining Lemon.
BEST BROTH EVER
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add the garlic, the NOMU rub and the Chickpeas, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the stock, 250ml [500ml]|#7DA0D7 of hot water, the broccoli, the juice from 1 [2]|#7DA0D7 lemon wedge/s, the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek and broccoli mixture along with ½ the crème fraîche and ½ the parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season and loosen with a splash of water if too thick. Keep over a low heat until serving.
BREAD STICKS
Toss the bread sticks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and toss with the hard cheese while still hot.
FOR THE FANCY TOUCH
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SUPERB SOUP, CHEF!
Bowl up the broccoli soup and drizzle with the loosened crème fraîche. Garnish with the remaining parsley. Serve the golden breadsticks on the side along with any remaining Lemon.
BEST BROTH EVER
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 4-5 minutes (shifting frequently). Add the garlic, the NOMU rub and the Chickpeas, and fry until fragrant, 2-3 minutes (shifting constantly). Mix through the stock, 750ml [1L]|#7DA0D7 of hot water, the broccoli, the juice from 2 [3]|#7DA0D7 lemon wedges, the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek and broccoli mixture along with ½ the crème fraîche and ½ the parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season and loosen with a splash of water if too thick. Keep over a low heat until serving.
BREAD STICKS
Toss the bread sticks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and toss with the hard cheese while still hot.
FOR THE FANCY TOUCH
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SUPERB SOUP, CHEF!
Bowl up the broccoli soup and drizzle with the loosened crème fraîche. Garnish with the remaining parsley. Serve the golden breadsticks on the side along with any remaining Lemon.
BEST BROTH EVER
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 4-5 minutes (shifting frequently). Add the garlic, the NOMU rub and the Chickpeas, and fry until fragrant, 2-3 minutes (shifting constantly). Mix through the stock, 750ml [1L]|#7DA0D7 of hot water, the broccoli, the juice from 2 [3]|#7DA0D7 lemon wedges, the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek and broccoli mixture along with ½ the crème fraîche and ½ the parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season and loosen with a splash of water if too thick. Keep over a low heat until serving.
BREAD STICKS
Toss the bread sticks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and toss with the hard cheese while still hot.
FOR THE FANCY TOUCH
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SUPERB SOUP, CHEF!
Bowl up the broccoli soup and drizzle with the loosened crème fraîche. Garnish with the remaining parsley. Serve the golden breadsticks on the side along with any remaining Lemon.
Frequently Asked Questions
What is the preparation time for Broccoli & Leek Soup?
The preparation time for Broccoli & Leek Soup with golden home-made breadsticks is between 20 and 35 minutes.
What is the total time required to make Broccoli & Leek Soup with golden home-made breadsticks?
The total time required to make Broccoli & Leek Soup with golden home-made breadsticks is between 25 and 40 minutes.
How many servings does Broccoli & Leek Soup provide?
4 servings
What are the main ingredients in Broccoli & Leek Soup?
Broccoli Florets, Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Leeks, Lemon, Lemons, NOMU Italian Rub, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Broccoli & Leek Soup?
Calories: 918, Carbs: 135 grams, Fat: grams, Protein: 34.5 grams, Sugar: 22.7 grams, Salt: 1930 grams
How do I prepare Broccoli & Leek Soup?
SUPERB SOUP, CHEF!: Bowl up the broccoli soup and drizzle with the loosened crème fraîche. Garnish with the remaining parsley. Serve the golden breadsticks on the side along with any remaining lemon. FOR THE FANCY TOUCH: Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside. BREAD STICKS: Toss the bread sticks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and toss with the hard cheese while still hot. SMOOTH OPERATOR: Remove from the heat and pour the leek and broccoli mixture along with ½ the crème fraîche and ½ the parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season and loosen with a splash of water if too thick. Keep over a low heat until serving. BEST BROTH EVER: Boil the kettle. Roughly chop the leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add the garlic, the NOMU rub and the chickpeas, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the stock, 250ml [500ml]|#7DA0D7 of hot water, the broccoli, the juice from 1 [2]|#7DA0D7 lemon wedge/s, the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
What should be prepared from my kitchen to make Broccoli & Leek Soup?
Broccoli Florets, Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Leeks, Lemon, Lemons, NOMU Italian Rub, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Broccoli & Leek Soup have?
918 calories
How much fat content does Broccoli & Leek Soup have?
grams
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