Ingredients
Scale
- 1 cup chopped potato
- 3/4 cup chopped broccoli stems
- 2 cups finely chopped broccoli florets
- 1 cup chopped leek
- 4 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1–2 cups water
- 1 tbsp mustard powder
- Salt (to taste)
- Pepper (to taste)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup dried orzo
- 8 oz sharp cheddar cheese (grated)
- 1 cup heavy whipping cream
- 5–7 slices turkey slices
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, heat olive oil and butter over medium heat. Sauté the leek, broccoli stems, and potato for about 3 minutes before adding garlic, salt, pepper, and mustard powder; cook for another minute.
- Pour in the broth and water (1-2 cups based on desired thickness). Simmer partially covered for about 10 minutes until softened.
- Spread turkey slices on a baking sheet and bake for 10-12 minutes until crispy.
- Blend the soup until smooth; return to pot.
- Stir in orzo and cook while stirring for about 5 minutes before adding broccoli florets and cream. Cook until orzo is tender (about another 4-5 minutes).
- Mix in shredded cheddar until melted. Serve topped with crispy turkey slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (245g)
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg