Easy to make and packed with vitamins A, C and K.
Ingredients:
- 3 tbsp olive oil
- a knob butter
- 3 leeks, halved, washed and finely sliced
- 2 courgettes washed and chopped
- 1 clove garlic, finely chopped
- 1.5 litres vegetable or chicken stock
- 200g baby spinach
- 2 slices stale sourdough, torn or cut into small pieces
- 100ml single cream
- 50g feta cheese
Step by step:
- Warm the olive oil and butter in your saucepan. Add the leeks and courgettes and cook for 10 minutes. When the vegetables are nicely softened add the garlic and cook for another 2 minutes. Pour in your stock and bring to a boil.
- Add your bread and spinach to the pot and simmer for 5 minutes. Use a stick blender to whizz the soup to your desired consitency. Season to taste and serve in warmed bowls with a swirl of cream and crumbled feta.
Notes:
Add mushrooms and frozen peas, chopped potatoes or leftover veg if you want a thicker soup.
We use KalloĀ® organic vegetable stock cubes and a splash or two of MaggiĀ® seasoning.
Did you know, you can buy Filippo Berio products on line. Check out their Special Offers HERE
HEAL 