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
Conscious Cooking
Cook Books available on amazon
Request a callback
We understand that choosing to join us at The Body Retreat is not an impulse investment and that many women have questions or even concerns about if we are the right partner for them. So we are more than happy to jump on a quick call and answer any questions you may have.
