Spring Leek and Broccoli Soup with Oat Crumble Topping and Orange Juice Sultanas

Its the beginning of the week and we have all our good intentions of exercise goals and healthy eating replaying in our minds ready to be achieved. Maybe we are pushing out of our minds all the delicious things we can’t eat as our minds are in diet mode. This painful existence gives us neither success nor happiness.
We are missing the joy of all the stunning flavours of the fresh produce out there screaming to be cooked. Its spring and spring veg is the best. I would be happy to pull up a chair to a plate of sweet garden peas, thin crispy asparagus, and spicy arugula. But we can do better than that.
So to keep up with our goals with very little pain I thought we could get excited about a leek and garlic soup with a crunchy oat/almond crumble topping and orange juice poached sultanas.

Its super easy, full of veg, and flavour! Why not cook twice as much to freeze or have later in the week. If you want a more filling soup just add cooked brown rice or quinoa after the soup has been pureed.

Leek and garlic soup

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orange juice sultanas

Spring Leek and Broccoli Soup with Oat Crumble Topping and Orange Juice Sultanas

serves 4-6

2 large Leeks (cleaned and sliced)
7 cloves garlic (chopped)
1 whole head broccoli (washed chopped)
1 Tbsp thyme
1 Tsp chili powder
1 Lemon juiced
splash white wine vinegar
fresh thyme
handful of rocket leaves
1/3 c Sultanas
1 orange juiced
1/3 c oats
1/4 c ground almonds
1 Tbsp olive oil or oil of your choice
Get a big pot and get it nice and hot with a touch of oil. Cook your leeks and garlic for a good 10 minutes with your thyme and chili powder. This allows all the flavour to come out of the veg that way you don’t need any stock. If the leeks and garlic start to stick or go brown not to worry this is all great flavour. Add your juiced lemon and white wine vinegar here. Allow it to boil into the leeks and garlic and use a wooden spoon to scrape all that lovely flavour off the bottom of the pot.
Then add your broccoli and toss with the other ingredients. Then add COLD water enough to cover just above your veg. The cold water is best for flavour.
Add your salt and pepper and cover bring to a boil and cook until all veg is tender.
In a small pot put your orange juice and add your sultanas. Put on high heat and the orange juice will boil into the sultanas making them plump and syrupy. Cook until orange juice is gone.
In a frying pan heat a spoon of oil and get nice and hot. Add your oats and almonds and stir while the mixture toasts and browns. All the oil will soak into the nuts and oats making it crunchy. Allow to cool.
Once soup is cooked puree with a hand blender or ordinary blender. Then check seasoning add more salt or lemon. Add more water if too thick.
Then serve in bowls with the syrupy sultanas and oat crumble. And a sprinkle of fresh thyme and or a handful of rocket.

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