Quick and Creamy Broccoli Leek Soup
Quick and Creamy Broccoli Leek Soup
This quick and creamy broccoli leek soup is quintessential fall. Made from a few simple, healthy ingredients your entire family will love this dish. When you’re short on time, but want a warm cozy meal, be sure to give this recipe a try.
Servings: 4 servings
Calories: 225kcal
Equipment
- 1 Dutch oven
- 1 BLACK+DECKER kitchen wand
Ingredients
Ingredients Needed for Quick and Creamy Broccoli Leek Soup
- 2 tablespoons salted butter
- 12 ounces broccoli florets wash and trim
- 2-3 leeks remove leaves and slice about 2 cups
- 2-3 cloves garlic minced
- 1 can cannellini beans rinse and drain
- 4-5 cups chicken broth or stock
- salt to taste
- black pepper to taste
- parmesan cheese freshly grated as garnish
Instructions
How to Make Quick and Creamy Broccoli Leek Soup
- Heat a soup pot or Dutch oven over medium high heat and add the butter.
- Next, add the prepared leeks, trimmed broccoli, and minced garlic. Sauté until tender and lightly browned but not crispy.
- Next, season the vegetables using your BLACK+DECKER kitchen wand with salt and pepper grinder attachment.
- Then, open a can of cannellini beans using you BLACK+DECKER kitchen wand with can opener attachment. Rinse and drain the beans before adding them to the pot with the vegetables. Next, deglaze the pan with the chicken broth. Stir well and simmer. Once the vegetables are tender use your BLACK+DECKER kitchen wand with immersion blender to buzz the soup until it is smooth and creamy. Top the soup with freshly grated parmesan cheese and few turns of black pepper. Serve hot and enjoy.
Nutrition
Serving: 1serving ir 1/4 of the soup | Calories: 225kcal | Carbohydrates: 13g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 121mg | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1523IU | Vitamin C: 83mg | Calcium: 77mg | Iron: 2mg