Courgette, Leek & Goat’s Cheese Soup

||Courgette, Leek & Goat’s Cheese Soup

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

  • 15g basil


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.

By |2019-10-17T12:16:24+00:00October 17th, 2019|Recipe of the Month|