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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash the broccoli florets thoroughly and set them aside.

Step 2

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.

Step 3

Peel and dice the potato into small cubes.

Step 4

Peel and mince the garlic cloves.

Step 5

In a large pot, heat the olive oil and butter over medium heat.

Step 6

Add the leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and slightly golden.

Step 7

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 8

Add the potato cubes, broccoli florets, salt, and pepper to the pot, stirring well to coat the vegetables in the oil and butter mixture.

Step 9

Pour in the vegetable broth and bring the mixture to a boil.

Step 10

Reduce the heat, cover, and let simmer for 20 minutes, or until the broccoli and potatoes are tender.

Step 11

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.

Step 12

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.

Step 13

Taste the soup and adjust seasoning if needed.

Step 14

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.

Step 15

Serve immediately and enjoy!

Nutrition Facts

Serving size	(2228.2g)

Amount per serving	% Daily Value*
Calories	1754.7

Total Fat 87.6g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 9.9g
Cholesterol 101.9mg	0%
Sodium 5843.7mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 34.4g	0%
Total Sugars 45.2g
Protein 54.3g	0%

Vitamin D 2.2IU	0%
Calcium 781.1mg	0%
Iron 17.8mg	0%
Potassium 3475.7mg	0%

*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.

Source of Calories

Fat: 42.4%

Protein: 11.7%

Carbs: 45.9%