Courgette and Goat’s Cheese Soup
Courgette and Goat’s Cheese Soup



  • 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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