Courgette Leek Goats Cheese Soup Food

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

Ingredients

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

ROCKET & COURGETTE SOUP WITH GOAT'S CHEESE CROUTONS

Rocket & courgette soup with goat's cheese croutons image

This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring

Provided by Good Food team

Categories Lunch, Soup

Time 40m

Number Of Ingredients 8

Ingredients

1 onion , finely diced
1 tsp olive oil or knob of butter
1 medium potato , finely diced
4 courgettes , grated or chopped
100g rocket , roughly chopped
850ml vegetable stock
8 thin slices baguettes
150g pack soft goat's cheese

Steps:

Cook the onion gently in the olive oil or butter for 5-10 mins, until soft. Add the potato and cook for 5 mins, then add the courgettes, rocket, stock and plenty of seasoning. Bring to a simmer and cook for 5 mins, until the courgettes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.
Toast the baguette slices, spread each with a little goat's cheese, then grill if you like, or serve as it is with the soup.

Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.36 milligram of sodium

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