Courgette, Leek and Goat's Cheese Soup

• rapeseed oil↗1 tbsp tbsp
• leek↗400g g

  well washed and sliced

• courgettes↗450g g

  sliced

• vegetable stock powder↗3 tsp tsp

  dissolved in 1 litre of boiling water

• spinach↗400g g
• soft vegetarian goat cheese (in tube)↗150g g
• basil↗15g g

  plus a few leaves for serving

• omega seed mix↗8 tsp tsp

  (see tip)

• wholegrain rye bread4 x 25g portions g

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and sauté the leek for a few minutes until it becomes soft. Add the courgettes, cover the pan with a lid and cook for another 5 minutes. Pour in the broth, cover and cook for about 7 minutes.

2. 2

   Add the spinach, cover the skillet and cook for 5 minutes until it wilts. Remove from heat and blend to a very smooth consistency using an immersion blender. Add the goat cheese and basil, and blend again.

3. 3

   If you are making this recipe as part of our two‑person summer healthy eating plan, pour half of the soup into two bowls or large bottles, then chill and keep the rest for another day. Reheat in a skillet or microwave before serving. If serving in bowls, sprinkle with extra basil leaves and seeds, and eat with rye bread.