Courgette and Goat’s Cheese Soup

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Courgette and Goat’s Cheese Soup

Courgette and Goat’s Cheese Soup

Ingredients
Method

Ingredients

Method

1 tbsp olive oil
400g sliced leeks
450g sliced courgette
1 litre veg stock
400g spinach leaves
150g soft goat’s cheese
15g basil leaves

Heat the oil in a large pan and cook the leeks until softened. Add the courgettes, cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for 10 mins. Tip in the spinach and cook for 5 mins to wilt, then remove from the heat and blitz until smooth. Add the basil and cheese, blitz again, then serve with a few more basil leaves and some black bread.

20 mins

4 serving

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