Courgette, leek & goat’s cheese soup

A bowl of food on a table Soup Recipes

Preparation and cooking time

  • Prep:8 mins
  • Cook:17 mins
  • Easy
  • Serves 4

This super-healthy vegetarian soup is low in calories and full of flavour. It’s packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron

Nutrient Unit
kcal 304
fat 16g
saturates 5g
carbs 20g
sugars 6g
fibre 8g
protein 16g
salt 1.1g
Lentil soup


  • 1 tbsp rapeseed oil
  • 400g leeks, well washed and sliced
  • 450g courgettes, sliced
  • 3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
  • 400g spinach
  • 150g tub soft vegetarian goat’s cheese
  • 15g basil, plus a few leaves to serve
  • 8 tsp omega seed mix (see tip)
  • 4 x 25g portions wholegrain rye bread
Broccoli & stilton soup


  • STEP 1

Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.

  • STEP 2

Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again.

  • STEP 3
Sweet potato & lentil soup

If you’re making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.

Winter vegetable & lentil soup
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