Low Fat Leek and Broccoli Soup

    Low Fat Leek and Broccoli Soup


    55 people made this

    This is a healthy low fat version of leek and broccoli soup. It is so good your family won't know the difference. Serve with bread for sopping.

    Serves: 4 

    • 1 tablespoon butter
    • 4 leeks, chopped
    • 1/4 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1/4 teaspoon ground coriander
    • 2 heads fresh broccoli, chopped
    • 4 cups (1 litre) reduced salt chicken stock
    • 375ml tin fat-free evaporated milk

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt butter in a large pot and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper and coriander. Reserve about 1/4 cup of small broccoli florets and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover then simmer until the broccoli is very tender, 10 to 15 minutes.
    2. Pour the soup into a blender filling no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
    3. Return the blended soup to the pot, stir in the reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat and mix in the condensed milk. Serve hot.

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    Reviews (2)


    Delicious. I didn't use any coriander because I didn't have any and it still tastes fantastic. A great way to use up my slightly too overgrown broccoli. - 14 Sep 2015


    Just made this for lunch...Yum Yum. Swapped condensed for Soy cooking milk (Carnation also) - 08 Aug 2011

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