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