The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Courgette, Leek & Spinach Soup

Courgettes are in season in summer and my home-grown ones are abundant right now. If I don’t check them regularly they become huge & turn into marrows!  This soup is delicious, creamy & satisfying. It’s perfect for a hearty lunch. I added the cannellini beans after blitzing the rest of the soup to keep something to chew so you can eat it rather than drink it

Ingredients – serves 4

  • 1 tbsp Rapeseed oil
  • 450g Courgettes diced
  • 400g Leeks sliced
  • 400g Spinach
  • 2 tsp Vegetable Bouillon
  • 750ml Boiling Water 
  • 75g Cream Cheese (half fat)
  • 25g Fresh Basil
  • 400g Cannellini Beans drained & rinsed

Method for making soup

  1. Heat the oil in a large pan & add the sliced leeks & fry for 3 min
  2. Add diced courgette cover & cook for 5 min
  3. Add the vegetable stock (vegetable bouillon & boiling water) cover & cook for 7 min
  4. Add the spinach & cook for a further 5 min 
  5. Blitz with hand held blender or liquidiser. Add the cream cheese & basil & blitz again
  6. Return to the pan & add the cannellini beans & reheat

Serve & enjoy

Courgette, Leek & Spinach Soup

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