Servings: 4

Weight Watcher Smart Points: 3

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes



    1. Separate broccoli stems from florets
    2. Using a vegetable peeler, peel stems to remove tough outer layer, then roughly chop
    3. Cut the florets into small pieces
    4. Reserve stems and florets separately.In a medium saucepan, heat the oil over a medium flame
    5. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes
    6. Add broccoli stems, potato, garlic, and the white parts of the scallions, and cook 2 to 3 minutes
    7. Add the broth, salt, and 1 cup of water; bring to a boil
    8. Reduce heat; cover partially and simmer until the vegetables are tender, about 12 minutes.Add florets and green parts of the scallions (reserving 1 tablespoon for garnish); bring to a boil and then simmer 5 minutes
    9. Transfer soup in batches to a blender or food processor, and puree until smooth.Ladle soup into bowls and garnish with the remaining scallions.

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