Creamy courgette and leek soup

green soup thrive magazine

Creamy, Rich Courgette and Leek Soup. Packed with broccoli and courgettes and topped with herbs

(serves 4)
Prep time 5 mins
Cooking time 15 mins

5 courgettes, finely sliced
3 leeks, finely sliced
2 broccoli florets
2 tablespoons of olive oil or grass
fed unsalted butter
500 ml of organic vegetable or
homemade chicken stock
A sprinkle of dried coriander
A pinch of finely chopped fresh chives
Ground black pepper to taste
Chopped chillies or spring onlions
to serve.

how to make it…
1. Put the finely sliced leaks and courgettes into a heavy bottomed
saucepan with the olive oil or butter on a low heat. Cover with tin foil. Let
them sweat until soft.
2. Add the stock to this and the broccoli florets bring to a gentle simmer
on a medium heat for 5 minutes. Use a hand blender to mix into a smooth
3. You can top with a selection of chopped spring onions, chopped chillies
or freshly chopped herbs; such as coriander, parsley or chives. Finish off
with a sprinkle of freshly ground black pepper and serve.

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Recipe from: / / @eatlessbook