Pea, Leek And Broccoli Soup

Servings: 6


  • 1 onion, chopped
  • 2 c trimmed sliced leeks
  • 8 oz potatoes, thin skinned, sliced
  • 3 3/4 c vegetable broth
  • 1 bay leaf
  • 2 c broccoli flowerets
  • 1 1/2 c frozen peas
  • 2 tb chopped fresh parsley or more
  • salt and black pepper


TIP: This soup is cooked and then pureed. If you prefer, cut the vegetables finely and leave the soup chunky. Soup may be prepared in under 30 minutes when vegetables are coarsely chopped in a food processor andpureed with a potato masher.

1. Put onion, leeks, potatoes, stock and bay leaf in a large saucepan and stir together. Cover; bring to a boil and simmer for 10 minutes, stirring.

2. Add broccoli and peas, cover; return to a boil and simmer for another 10 minutes, stirring occasionally.

3. Set aside to cool slightly and remove and discard the bay leaf. Puree in blender or food processor until smooth.

4. Add the parsley, season to taste and process briefly, Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish with parsley leaves.

Values per serving:
Calories: 141, Total Fat: 3 g
Fiber: 4.5 g