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