The clocks have gone back and it’s chilly out there today, so it’s definitely soup season!
This is a quick, easy, light soup for these cooler days. It is ridiculously low calorie – at around 100 cals a bowl (less if you leave the goats cheese out)! I made a massive batch as we had an over-grown courgette (basically a marrow) that I wanted to use up so it made over ten servings but the amounts below will make at least 5-6 portions.
You will need:
75g Soft Goat’s cheese (optional)
500ml strong vegetable stock
Mixed herbs, salt and pepper to taste
Slice the leeks thinly and pop in a large pan over a low heat and allow to soften.
Chop the courgettes thinly too and then add them to the pan and allow to cook through for around 5 mins with the lid on.
Add the stock and herbs and cook for a further 5-10 mins. If your vegetable stock isn’t very strong it’s worth adding an extra stock cube too.
Add the spinach and stir thoroughly, and then cook through for 3-5 mins.
Remove from the heat and allow to cool for 5 mins and then blend thoroughly.
Add salt and pepper to taste and then, if you’re using it, add the goat’s cheese and blend again to combine.
Serve immediately or you can keep it in the fridge or freezer for handy lunches or dinners in the week!