Courgette and Leek Soup
Cooking Time:50 Minutes
Serving Size: 4 servings
- 1kg courgettes
- 2 leeks
- 2 jumb garlic cloves or 4 normal sized ones
- 2 tbsp olive oil
- 750ml vegetable stock
- 2 large handfuls fresh basil
- 300g frozen peas
- 60g fresh Parmesan cheese, optional
- salt and pepper to taste
Chop up the courgette into 1-2cm thick rounds and place on a baking tray along with the chopped leeks and garlic cloves – do not peal the garlic cloves yet. Season with salt and pepper.
Preheat the oven to 180C, drizzle vegetables with olive oil and then roast in the oven for about 45 minutes – tossing the vegetables half way through.
Remove the veg from the oven and pop the garlic cloves out of their shells and allow veg to cool for about 5 minutes.
Place the frozen peas into a jug with the boiling stock water and allow them to thaw for about 5 minutes.
Then transfer all ingredients, including the basil and cheese, if using, into a powerful blender or a large saucepan with a hand blender and blend until smooth.
Season with additional salt and pepper if required, and serve.
Top with some toasted mix seeds to add some extra flavour, crunch and nutrients.
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