Leek And Courgette Soup Food

LEEK AND COURGETTE SOUP

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, LEEK & GOAT'S CHEESE SOUP

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.

COURGETTE AND LEEK SOUP

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.

COURGETTE, POTATO & CHEDDAR SOUP

Steps:

• Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
• Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

LEEK AND CARROT SOUP

Steps:

• Bring your stock to the boil, add the leeks, carrots and bay leaf.
• Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
• Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
• Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.