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Mediterranean Broccoli and Leek With Yogurt Soup

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Ingredients

Adjust Servings:
1 Leek
0.6 pounds (300 grams) Fresh broccoli Use the broccoli stem as well
1 Cup (250 ml) Organic Goat Milk Yogurt Try to add more yogurt, if you love yogurt
3 cups Water You need enough water to boil the veggies
1/2 cup Basil
1 Garlic Cloves optional
To taste Sea Salt
To taste Pepper
6 Tablespoons Olive Oil

Nutritional information

420
Calories
30.2g
Fat
9.1g
Saturated Fat
60mg
Cholesterol
661mg
Sodium
22.3g
Carbohydrate
2.4g
Fiber
16g
Sugars
16.4g
Protein
59mg
Calcium
3mg
Iron
276mg
Potassium

Mediterranean Broccoli and Leek With Yogurt Soup

Fast vegan low carb and super nutrient soup of leek and broccoli in goat milk yogurt

  • 15 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This Amazing Mediterranean Broccoli and Leek With Yogurt Soup is a greek twist to the cream broccoli and leek soup recipe you can find in other recipe sites like diet doctor.

We made a mouthwatering twist that took this great soup to another level. Instead of using the old-fashioned cream cheese we used an Organic Goat Milk Yogurt.

This Mediterranean style soup is easy to prepare and it takes less than 15 min. Also, try Broccoli-Cauliflower Soup.

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Steps

1
Done
3-5 minutes

CUT THE VEGGIES

Cut the entire leek and the broccoli including the stem to small pieces and the florets small enough so you can grind them. If you're using garlic mash it first with the blade of the knife and cut it.

2
Done

BOIL THE LEEK AND BROCCOLI STEM

Place the cut broccoli core and the leek in a pot and cover with water. Boil for a few minutes and add the garlic

3
Done

ADD THE BROCCOLI FLORETS

Add the florets and cook for a little longer. Just a min or two. Salt to taste

4
Done

ADD THE YOGURT, BASIL, OLIVE OIL AND PEPPER AND GRIND

Add Organic Goat Milk, high-quality Olive Oil, Basil, and Pepper. Grind everything with a hand mixer until you get a smooth consistency. Take the soup off the stove and serve.

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