Orange Leek Soup

• 2 tablespoons olive oil
• 4 cups thinly sliced leeks (white and light-green parts only)
• 6 cups low-sodium low-fat chicken broth or 6 cups low-sodium low-fat vegetable broth
• 6 cups broccoli florets, cut to small pieces
• 1 cup large flake oats
• 1 orange, zest of, medium
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups skim milk
• 1/2 cup shredded low-fat cheddar cheese (optional)
• fresh ground pepper

1. In soup pot, heat oil over medium-high heat Cook leeks for 7-8 minutes or until softened and golden brown.
2. 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.
3. Stir in milk; continue to cook for another 10 minutes.
4. Taste and adjust seasoning.
5. Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.

olive oil, leeks, lowsodium, broccoli florets, oats, orange, hot red pepper, salt, pepper, milk, cheddar cheese, fresh ground pepper

Taken from www.food.com/recipe/orange-leek-soup-213320 (may not work)