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