A bowl of green soup made with courgette, leek and goat's cheese served with bread

Courgette, leek & goat’s cheese soup

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(23 ratings)

Prep: 8 mins Cook: 17 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal304
  • fat16g
  • saturates5g
  • carbs20g
  • sugars6g
  • fibre8g
  • protein16g
  • salt1.1g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 400g leeks, well washed and sliced
  • 450g courgettes, sliced
  • 3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
  • 400g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150g tub soft vegetarian goat's cheese
  • 15g basil, plus a few leaves to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 8 tsp omega seed mix (see tip)
  • 4 x 25g portions wholegrain rye bread


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Dora Klein's picture
Dora Klein
4th Feb, 2020
Absolutely delicious, all my kids enjoyed it, including the one who dislikes leeks and spinach normally :) Big success! I used a plain cream cheese instead of goat cheese.
12th Sep, 2019
This is such a yummy soup and so easy. I used light philadelphia instead of the goats cheese which worked well and thickened the soup up nicely. I highly recommend this as a very tasty lunch or dinner option.
Alfie Pitts's picture
Alfie Pitts
5th Aug, 2019
Delicious soup - used feta as the cheese. Worked very well and easy!
24th Sep, 2018
This makes a lovely soup! I used crème fraîche instead of the goats cheese and it was delicious! Nice and light!
2nd Sep, 2018
Delicious and healthy with the addition of some seasoning.
6th Jul, 2018
I use low fat Philadelphia instead of goats cheese and add butterbeans after blending. Keeps me full from lunch until dinner.
15th Jun, 2018
Never again, revolting, my be OK if you didn't put the goats cheese in, made me gag and the smell is very off putting.
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