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
Prep:8 mins
Serves 4
1 tbsp rapeseed oil400g leeks, well washed and sliced450g courgettes, sliced3 tsp vegetable bouillon powder, made up to 1 litre with boiling water400g spinach150g tub soft vegetarian goat’s cheese15g basil, plus a few leaves to serve8 tsp omega seed mix (see tip)4 x 25g portions wholegrain rye bread
STEP 1Heat 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 2Add 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 3If 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.
