Dear All

well its coming to that time of year when soups should be made and frozen for rainy days (so to speak).

So here's my contribution and although I do say so myself - its a gorgeous recipe and filling.

250g Leek - chopped
butter for frying
250g of broccolli - chopped
1 litre of veg or chicken stock ( I used 2 stock cubes )
grated cheese
100ml double cream

1. fry the chopped leek in the butter.
2. Melt the stock cubes in 1 litre of hot water.
3. Add the brocolli to the chopped leeks and fry for 2 mins.
4. Put all the above in a pan and simmer for 10 mins.
5. Put the soup in a blender and blend for 10 secs or less depending on what texture you like.
6. Transfer back to the pan and add the cream and cheese - stirring all the time - remember not to boil only simmer.
7. Add salt and pepper as required.

The whole of the above comes to approx 16 carbs - but you get 4 dishes of soup - so that makes it 4 carbs per dish.

You could grate some parmesan cheese on before serving.

This recipe freezes well too.

Hope you like it

Can anyone confirm the carb content per serving of this soup? I understand leeks to be about 10g carb / 100g which makes 25g before adding the other ingredients. It certainly can't be 16g for the lot can it?

The leeks I just cooked this with (generic supermarket) were labelled as follows per 100g (3.5oz):

Protein 1.6g
Carbs 2.9g (of which sugars 2.3g)
Fat 0.5g (of which saturates 0.1g)
Fibre 2.2g

So the estimate sounds good to me - and it tasted great!