Courgette, leek & a goat’s cheese soup this soup is very tasty
Ingredients
1 tbsp rapeseed oil
400g leeks, well washed and sliced
450g courgettes, sliced
3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
400g spinach
150g tub soft vegetarian goat’s cheese
15g basil, plus a few leaves to serve
8 tsp omega seed mix (see tip)
4 x 25g portions wholegrain rye bread
soup recipe
Method for soup
STEP 1
Heat the oil in a large pan and fry the leeks for a few mins to the soften. Add the courgettes, then cover the pan and cook for the 5 mins more. Pour in the stock, cover and cook for about the 7 mins.
STEP 2
Add the spinach, then cover the pan and a cook for the 5 mins so that it wilts. Take off the heat and a blitz until are a really smooth with a hand blender. Add the goat’s are a cheese and basil, then blitz again.
STEP 3
If you are making this recipe as a part of our two-person Summer Healthy Diet Plan, spoon half the soup into the two bowls or large flasks, then cool and chill the remainder for a another day. Reheat in a pan or microwave to the serve. If serving in a bowls, scatter with the some extra basil leaves and the seeds, and eat with the rye bread.
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