Courgette, Leek & Goat's Cheese Soup Recipe

What you'll need:

• 1tbsp 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
• 4 x 25g portions wholegrain rye bread

Method

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 serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.