Leeks cream soup with broccoli and mushrooms


Gorgeous, I couldn’t resist the temptation to present you a leeks recipe after you have learned how many benefits it has! 🙂

This soup is easy as ABC to make, but it’s so delicious! To me eating soup in the winter is one of the greatest pleasures! Something warm in the cold day! Mmm 🙂

200 g leeks
200 g potatoes
200 g mushrooms
250 g broccoli
20 g butter
Optional spices (salt, pepper)

Clean the leeks by removing the lower part with the whiskers and the outermost leaves. Trim the top so that you have just fresh green leaves and cut them into pieces/wheels, as well as other vegetables. Cut the broccoli into florets. You can use both frozen and fresh broccoli. Put all the chopped vegetables in a saucepan and pour 2 liters of water. If you are making a cream soup, it doesn’t matter how big you’ll cut the vegetables (if they are smaller, they boil faster), you will blend them anyway 🙂 If you prefer to chew the vegetables, then cut them into smaller pieces. Keep in mind that fibers contained in the leeks are very difficult to chew, even when it is well boiled 🙂 Once the vegetables soften, blend the soup and add the butter and spices.

If you wish, you can use other seasonal vegetables: peppers, garlic, cauliflower, by boiling and blending them all together. Butter can be replaced with a sour cream; feta cheese goes well with this soup. If you add less water, you can make a super tasty and healthy purée. There are so many options 🙂

Approximate nutritional value according to cronometer.com
Kcal: 552
Protein: 20.7 g
Carbohydrates: 87.6 g
Fat: 18.6 g
Fiber: 14.7 g

Do you want to eat such delicious and healthy meals and get in shape? Send me an email with just 3 words “I want a change” and we will start working on your lifestyle change program. See what other clients have achieved with a personal meal plan prepared for them.

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