In cold weather, there are few things nicer than a bowl of steaming soup. The creaminess in this recipe comes from the smooth taste of the vegies and a dollop of yoghurt instead of cream. The mustard adds a surprising lift.
The best thing about soup is that it’s quick to make and you reheat the leftovers the next day or store them in individual portions in the freezer for later.
Serves: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, roughly chopped
- 375g broccoli florets
- 1 leek, cleaned and finely chopped
- 1 tablespoon wholegrain mustard
- 1 litre salt-reduced chicken stock
- 2 tablespoons oregano leaves
- 1 tablespoon Greek yoghurt
- sea salt and freshly ground pepper
- 4 basil leaves
Method
Heat the olive oil in a large saucepan over medium heat. Add the garlic, broccoli, leek and mustard and saute for about five minutes, stirring often. Add the stock and oregano and bring to the boil. Lower the heat and simmer, covered, for about 20 minutes.
Remove from the heat and allow to cool a little before blending to a smooth purée. Add the yoghurt and season to taste with salt and pepper. When ready to serve, reheat if necessary and ladle into warmed bowls. Garnish with a basil leaf.
Recipe taken from Jane Kennedy: Fabulous Food, Minus the Boombah by Jane Kennedy. Jane Kennedy has long been known for her radio and television career in Australia. A lifetime love of cooking teamed with a refusal to give up the flavours of her favourite meals led Jane to develop her own dishes that are delicious but also good for you. In Jane Kennedy: Fabulous Food, Minus the Boombah, she shares the recipes that allowed her to lose weight and feel fantastic: meals for every day in the home, for entertaining, for nights when you couldn’t be bothered cooking and just really want takeaway, and even some deceptively delicious desserts.
You can purchase Jane Kennedy: Fabulous Food, Minus the Boombah at Hardie Grant.
