A tasty soup for the upcoming cold nights.
1 tbsp vegetable oil
400g Ardtornish leeks, well washed and sliced
450g Ardtornish courgettes, sliced
3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
400g Ardtornish spinach
150g tub soft goat’s cheese
Heat the oil in a large pan and cook until soft and translucent. Add the courgettes, cover and cook for a further 5 mins. Add the stock, cover and cook for a further 10 minutes.
Add the spinach and cook for a further 5 minutes before taking off the heat and blitzing with a hand blender.
Finally finish by adding the goat’s cheese and basil and give a final blitz before serving.