BROCCOLI LEEK & TARRAGON

It's wholesome and nutritious and tastes quite delicious

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• 200g broccoli, washed & divided into florets
• 1 medium onion, peeled and sliced
• 1 small leek, washed and sliced thinly
• 1 small garlic clove crushed
• 2 cups hot chicken stock
• handful fresh tarragon, leaves only
• 2 tbsp olive oil
• seasoning

Method

Sweat the onion slices in the olive oil on a low heat until soft. In the meantime steam the broccoli for 3 minutes reserving the liquid. Add the sliced leeks to the onions and stir over a low heat for a couple of minutes. Add the crushed garlic and stir for a minute or two. Add the hot chicken stock. Bring to the boil then simmer for 5 minutes. Add the steamed broccoli and simmer for a further 3 minutes. Add the tarragon just before blending. If the soup is too thick add some of the reserved liquid if required. Check if seasoning is required before serving.