Cabbage Leek And Broccoli Soup Recipes

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CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

CABBAGE, LEEK & VEGETABLE SOUP



Cabbage, Leek & Vegetable Soup image

I came up with this low-carb, healthy recipe after looking around my pantry and refrigerator. I had some extra leek and cabbage leftover from the holidays, so I put them to good use. This hearty soup consists of ingredients that reminded me of vegetable soup that my Grandma used to make!

Provided by Lisa Pekala

Categories     Vegetable Soup

Time 55m

Number Of Ingredients 11

3 box chicken broth, or make your own
1 can(s) corn
1 can(s) green beans, cut
1 can(s) diced tomatoes
1 can(s) tomato sauce
1/2 cabbage, cut up
1/2 leek, cut up
3 potatoes, peeled, cut into bite sized pieces
3 carrots, cut into small pieces
1 stalk(s) celery, cut up into small pieces
salt and pepper, to taste

Steps:

  • 1. In a large stockpot, put all ingredients.
  • 2. Cook until all vegetables are soft, about 40 minutes.

CABBAGE & LEEK SOUP



Cabbage & Leek Soup image

Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.

Provided by evelynathens

Categories     Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small cabbage, cored and chopped fine
6 slices bacon, chopped
1 large leek, white and green parts,chopped,washed thoroughly,and patted dry
1/4 cup all-purpose flour
2 large potatoes, peeled and diced
1 liter chicken stock
2 carrots, chopped
1/4 cup dry white wine
1 tablespoon sugar
1 teaspoon caraway seed
1 cup half-and-half
1/4 cup chopped dill

Steps:

  • In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
  • Cook bacon in a large saucepan over moderate heat until crisp.
  • Add leek and cook, stirring, until softened.
  • Stir in flour and cook, stirring, for 3 minutes.
  • Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
  • Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
  • Puree soup in batches in blender until smooth and return to pan.
  • Stir in half and half and simmer, stirring occasionally, for 15 minutes.
  • Stir in dill and season to taste.

Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3

LEEK & BROCCOLI SOUP WITH CHEESY SCONES



Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

  • Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
  • Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
  • To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
  • If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

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