Leek and broccoli soup

Written by Catherine Saxelby on Tuesday, 14 July 2009.

  • Ready In: 20 minutes
  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes
  • Serves: 2
Leek and broccoli  soup


One of those old-fashioned clear soups with lots of veggies so you can fill up and eat lean while enjoying a hearty warm bowl of hot soup.  This one is high in fibre (good news for your bowels) with no added salt so kind to the kidneys as well. What a bonus!


  • 2 cups salt reduced chicken stock
  • 2 tablespoons white or quick-cook brown rice
  • 1 leek, cleaned and sliced
  • 1 cup broccoli florets
  • 2 carrots, roughly chopped
  • 2 zucchini, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 teaspoon dried Italian herbs
  • freshly ground black pepper
  • To serve:
  • Chopped fresh parsley
  • Sourdough bread rolls

Nutrition per serve

1358 kilojoules (324 Calories), 3 g fat (including 1 g saturated fat), 58 g carbohydrate (including 12 g sugars), 9 g fibre and 985 mg sodium. Read our nutrition rating system.


1. Bring stock to the boil in a saucepan and add rice. Cover, reduce heat to medium and cook slowly for 5 minutes.

2. Add vegetables and herbs, cook for a further 5 minutes or until carrots are just tender. Season with pepper. Serve sprinkled with parsley and accompanied by bread rolls.



  • In place of the broccoli, carrots, zucchini and celery, substitute any other vegetable - tiny florets of cauliflower, shredded cabbage, lengths of asparagus, sliced button mushrooms, fine shreds of silverbeet or spinach, or green peas.
  • In place of the leek, dice one brown or white onion.