Broccoli and Leek Soup with Croutons and Sour Cream
Warm up with a comforting bowl of Broccoli and Leek Soup with Croutons and Sour Cream, a wholesome recipe that combines fresh, vibrant vegetables with indulgent toppings. Silky-smooth thanks to the natural creaminess of broccoli and potato, this soup gets its flavor boost from sautéed leeks, garlic, and a rich vegetable broth. Crisp, homemade oregano-infused croutons add an irresistible crunch, while a dollop of tangy sour cream and a sprinkle of fresh parsley elevate each serving to gourmet status. Ready in just 45 minutes, this easy vegetarian soup is perfect for weeknight dinners or a cozy lunch. Serve it warm with a side of crusty bread, and savor how nourishing and satisfying healthy eating can be!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 medium leeks
- 1 large potato
- 2 units garlic cloves
- 1 liter vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 units bread slices
- 0.5 teaspoon dried oregano
- 120 grams sour cream
- 2 tablespoons fresh parsley
Instructions
Wash the broccoli florets thoroughly and set them aside.
Trim the tough green parts from the leeks and wash the white and light green parts carefully to remove any dirt. Slice the cleaned leeks thinly.
Peel and dice the potato into small cubes.
Peel and mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat.
Add the leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and slightly golden.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the potato cubes, broccoli florets, salt, and pepper to the pot, stirring well to coat the vegetables in the oil and butter mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat, cover, and let simmer for 20 minutes, or until the broccoli and potatoes are tender.
While the soup is simmering, make the croutons: Preheat the oven to 180°C (350°F). Cut the bread slices into small cubes and toss them with a tablespoon of olive oil, a pinch of salt, and the dried oregano. Spread them out on a baking sheet and bake for 8-10 minutes, or until golden and crispy.
Once the soup vegetables are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only partially.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and top each bowl with a spoonful of sour cream, a sprinkle of fresh parsley, and a handful of croutons.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 45.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3476 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
