A light and uplifting soup when you’re in a Spring-like mood but still need something warming.
I made this soup in my new Optimum Froothie 9400 which is a power blender that i’ve been sent to test out. It’s so powerful that by friction alone it heats the ingredients into a warming soup. I whipped this up in about 10 minutes for my dad for lunch, and he loved it. A really light flavour and even lighter aerated texture – perfect for this time of year.
I added a dollop of creme fraiche for a little indulgence, but you really don’t need to as it has a creaminess all of its own from the courgette.
The little crackers on the side are Sheridans Cheesemongers Irish Brown-Bread Crackers, made in Ireland from a clutch of simple ingredients – stoneground wholemeal flour, butter and buttermilk. They’re crisp and tasty, and don’t break when you spread them with butter either. You can find them in M&S as part of their heritage range of artisan foods if you want to give them a try.
Zesty Courgette and Leek Soup
Prep time: 5 minutes
Cook time: 10 minutes
1 tbsp olive oil
1 leek, chopped
1 pinch sea salt flakes
2 large courgettes
1 lemon, zest
1 handful fresh mint
300ml vegetable stock
1 tbsp creme fraiche (optional)
1. Heat the olive oil in a saucepan and then gently soften the chopped leeks with a pinch of sea salt for a few minutes.
2. Pop into the blender jug with the chopped courgettes, lemon zest, mint and vegetable stock. Put the lid on and turn the blender on and up to full speed and allow to run for around 5 minutes until the soup is smooth and steaming. Check the seasoning, add a generous dollop of creme fraiche if you like and then give another quick blitz before serving.
Disclosure: I have been sent samples of the crackers and a blender for review, but all views are my own and I have not been paid to produce this content.
The Vegetable Palette over at Allotment 2 Kitchen where the theme is cooking your favourite vegetable