Name: Courgette, leek & goat’s cheese soup
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 4
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; 8 tsp omega seed mix (see tip); 4 x 25g portions wholegrain rye bread

Ingredients

4 serv.

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
8 tsp omega seed mix (see tip)
4 x 25g portions wholegrain rye bread

Instructions

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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.
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.
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 and the seeds, and eat with the rye bread.