Pea, leek and broccoli soup (high-fiber)

Yield: 6 Servings

Measure Ingredient
1 \N Onion; chopped
2 cups Trimmed sliced leeks
8 ounces Potatoes; thin skinned; sliced
3¾ cup Vegetable broth
1 \N Bay leaf
2 cups Broccoli flowerets
1½ cup Frozen peas
2 tablespoons Chopped fresh parsley; or more, plus leaves, to garnish
\N \N 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 and pureed 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 mintues, stirring occasionally. 3. Set aside to cool slighly 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. Ladel into soup bowls and garnish with parsley leaves.

Serve. [125 cals, 2g fat, 6g fiber]. Crusty dinner rolls make a good accompaniment.

* INFO* Recipe from THE HIGH FIBER COOKBOOK, by Anne Sheasby. 1997: Anness Publishing ISBN 1551106035) >email by kitpath@... 12/98 Recipe by: High Fiber Cookbook By Anne Sheasby Posted to EAT-LF Digest by kitpath@... on Dec 07, 1998, converted by MM_Buster v2.0l.

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