Ingredients
1 tbsp rapeseed oil
400g leeks, well washed and sliced
450g courgettes, sliced
3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
400g spinach
150g tub soft vegetarian goat’s cheese
15g basil, plus a few leaves to serve
Method
STEP 1
Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
STEP 2
Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again.
STEP 3
If you’re making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves.
