Courgette, Leek & Goat’s Cheese Soup

• portions: Serves 4
• temps actif: 8 mins
• temps total: 25 minutes

Ingrédients

1 tbsp canola (rapeseed) oil

400g leeks, well washed and sliced

450g courgettes, sliced

3 tsp vegetable stock 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

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.

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.