Prep time 5 mins
Cooking time 15-20 mins
Serves 3-4 people
Keeps in the fridge for up to 3 days or can be frozen

Ingredients
olive oil or coconut oil
2 large leeks, trimmed, washed, and sliced 3 garlic cloves, finely chopped
3 medium courgette, roughly chopped
4 cups vegetable broth or water
salt and pepper
2-3 big handfuls of baby spinach
1 medium bunch of basil,

To serve:
Add few spoonful’s of cooked quinoa per bowl some roasted vegetables, cauliflower, broccoli, peppers and cabbage all work well and top with fresh basil.

Preparation
1. Coat the bottom of a large pot in olive oil or coconut oil. Add leeks and cook for 5 minutes stirring, until softened. Add garlic and cook for 30 seconds. Stir in courgette. Cover with a lid and allow the veg to sweat over a low heat for 3-5mins
2. Add veg broth. Bring to a boil and simmer for another 3 to 4 minutes until the courgette is cooked through. Stir in spinach and allow to wilt, then remove from heat. Let it cool for about 5 minutes. Then add Basil.
3. Using a stick blender, blend until the consistency is smooth. You can also do this in a food processor in batches. Just be careful with the hot liquid.
4. Serve in a bowl with quinoa, roasted vegetables, and herbs.