Creamy Broccoli and Leek Soup

Posted 20 Oct 2013

• Olive oil
• 2 cloves of chopped garlic
• 375gm Broccoli florets
• 1 Leek finely chopped
• 1 tblspn wholegrain mustard
• 1 lt of stock
• 2 sprigs of fresh oregano leaves
• 1 tblspn of greek yogurt
• Salt and Pepper to taste
• Basil leaves for garnish

Heat the olive oil in a large saucepan, add the garlic, broccoli, leek and mustard. Sauté until lightly coloured. Add the stock and oregano and bring to the boil, simmer for about 20 minutes. Cool before pureeing until smooth. Add the yogurt, seasoning and garnish before serving.

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