Orange Leek Soup Recipes

ORANGE LEEK SOUP

Steps:

• In soup pot, heat oil over medium-high heat Cook leeks for 7-8 minutes or until softened and golden brown.
• Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper. Bring to boil; reduce heat and simmer, covered for 30 minutes or until vegetables are soft.
• Stir in milk; continue to cook for another 10 minutes.
• Taste and adjust seasoning.
• Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.

ORANGE ZEST, BROCCOLI & LEEK SOUP

Steps:

• Heat the oil in a soup pot on a medium heat.
• Add leeks and cook for 7 - 8 minutes or until softened.
• Add stock, broccoli, oats, orange zest, red pepper flakes, salt & pepper. Bring to a boil then simmer, covered for about 30 minutes or until vegetables are soft.
• Stir in milk and let simmer for another 10 minutes.
• Garnish with cheddar cheese and pepper.

CHUNKY POTATO LEEK SOUP

Steps:

• In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

PUMPKIN AND ORANGE SOUP

Steps:

• Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar.
• Simmer 20-25 minutes until cooked.
• Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes.
• Freezes well