Courgette And Leek Soup Food

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COURGETTE, LEEK & GOAT'S CHEESE SOUP



Courgette, leek & goat's cheese soup image

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

Provided by Sara Buenfeld

Categories     Lunch

Time 25m

Number Of Ingredients 9

1 tbsp 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 (see tip)
4 x 25g portions wholegrain rye bread

Steps:

  • 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.

Nutrition Facts : Calories 304 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium

LEEK AND COURGETTE SOUP



Leek and Courgette Soup image

A simple and delicious chunky Leek and Vegetable Soup, perfect for lunch with some crusty bread!

Provided by Camilla Hawkins

Categories     Starter

Time 35m

Number Of Ingredients 7

3 Leeks (medium, chopped)
2 Courgettes (medium, quartered & chopped)
3 Celery sticks (chopped)
1 Potato (large, diced)
850 ml Vegetable stock
2 tbsp Rapeseed oil
Pepper

Steps:

  • Heat the oil in a pan and sweat the vegetables under a lid for 10 - 12 minutes until tender, stirring occasionally.
  • Add the stock and pepper and bring to the boil.
  • Lower the heat and simmer for 15 minutes.
  • Partially blitz with a stick blender leaving lots of chunks for texture.
  • Serve.

COURGETTE AND LEEK SOUP



Courgette and Leek Soup image

Make and share this Courgette and Leek Soup recipe from Food.com.

Provided by Pink Penguin

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 onion, finely chopped
2 leeks, chopped
900 g courgettes
1 1/3 liters vegetable stock
1 teaspoon rosemary

Steps:

  • Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes.
  • Add stock and rosemary , then bring to the boil. Season, reduce the heat and simmer for 20 minutes.
  • Cool the soup slightly and whiz soup with a liquidizer until smooth.
  • This is now the stage where you freeze.
  • Reheat the soup gently and serve with your favorite soup side.

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