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
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,
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.
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.