Leek, Goats’ Cheese, and Courgette Soup
Leek, Goats’ Cheese, and Courgette Soup



  • 1 tbsp olive oil
  • 400g sliced leeks
  • 450g sliced courgettes
  • 1 litre veg stock
  • 400g spinach leaves
  • 150g soft goats cheese
  • 15g basil
  • Seeds and rye bread, to serve
  • Fry the leeks in a splash of oil for a few minutes to soften, then add the courgettes, cover, and cook for another 5 mins. Pour in the stock, and cook for about 10 mins, covered.
  • Add the spinach and cook for a few minutes, or until the leaves are wilted. Season well, then blitz with a hand blender. Add the goat's cheese and basil, blitz again until smooth, then serve in bowls with a sprinkling of mixed seeds and some buttered rye bread.
20 mins
4 serving

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