Courgette, Leek and Goat’s Cheese Soup

Name: Courgette, Leek and Goat’s Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tsp Vegetable Bouillon Powder, made up to 1 litre with boiling water; 1 tbsp Olive Oil; 8 tsp Seed Mix; 4 slices Wholegrain Rye Bread, portions; 400g Leeks, well washed and sliced; 400g Spinach; 450g Courgettes, sliced; 150g Soft Vegetarian Goat's Cheese; 15g Basil, plus a few leaves to serve

Vegetarian

10m prep time

30m total time

Easy level

9 ingredients

Courgette, Leek and Goat’s Cheese Soup recipe by Cherrypick

This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with fibre and is a great soup to batch cook and serve for a light meal or a quick working-from-home lunch.

Method

Based on 4 servings, adjust as needed.

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

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

Ingredients
Based on 4 servings

3 tsp Vegetable Bouillon Powder, made up to 1 litre with boiling water 1 x Marigold Reduced Salt Organic Bouillon Powder 140g
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
8 tsp Seed Mix 1 x Sainsbury's Seed Mix 100g
4 slices Wholegrain Rye Bread, portions 1 x Baker Street Seeded Rye Bread 500g
400g Leeks, well washed and sliced 2 x Sainsbury's Leeks Loose
400g Spinach 2 x Sainsbury's Young Spinach 260g
450g Courgettes, sliced 1 x Sainsbury's Courgettes 500g
150g Soft Vegetarian Goat's Cheese 1 x Sainsbury's French Goats Cheese, Mild 150g
15g Basil, plus a few leaves to serve 1 x Sainsbury's Fresh Packed Basil 30g