- 1 tbsp 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
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.
Omega seed mixSome of the recipes in the Summer 2018 Healthy Diet Plan include seeds to provide protein and essential omega fatty acids. To make the omega seed mix, combine 3 tbsp each of sesame, sunflower and pumpkin seeds, then store in a jar and use as suggested.
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