EAT IN SEASON

Courgette, Leek and goat’s cheese soup

Ingredients:

1 tbsp rapeseed oil
400g leeks sliced
450g courgettes sliced
3 tsp boullion powder mixed with 1l boiling water
400g spinach
150g goats cheese
15g basil
3 tbsp sesame seeds
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
2 slice of rye bread to serve

Method:

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.
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.
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.
Enjoy!

Enjoy!

Bonus

This super-healthy vegetarian soup is low in calories and full of flavour. It’s packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron.