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Creamy Courgette Leek Soup

Green Soup

Creamy Courgette and Leek Soup

Creamy Courgette Leek Soup

I am a huge proponent of eating my greens daily.  Always have been, always will be.  This soup is so creamy people find it hard to believe there is no actual ‘cream’ in the recipe.  As if!!!!   There is no need to be using any form of dairy foods to create delicious creamy soups or desserts.  The courgettes in soups create the delicious creamy consistency.  Please use both white and green parts of the leeks.  I cannot believe the amount of times clients have said to me I always throw the green part away…. WHAT? Make greens part of your daily meals.

Enjoy!

 

2 Tbsp olive oil

2 leeks (sliced in half lengthwise) and cut in small pieces (both white and green parts)

2 courgettes (sliced)

2 strips of 6inch wakame (rinsed, soaked for 5 minutes and cut into pieces)

Pinch of sea salt

Clearspring miso bouillon sachet mixed in 4 cups of hot water

1 tbsp fresh grated ginger juice

White miso

Pinch dried basil

Heat a heavy bottomed pot and add the oil, the leeks and a pinch of salt.  Sauté uncovered for 5-6 minutes

Add the rinsed wakame, courgettes, dried basil and the bouillon mixture.

Cover and cook on a medium flame for 15-20 minutes adding more liquid if necessary for the desired consistency.

Blend to a smooth cream and again, adjusting liquid if necessary.

Add the grated ginger juice and some white miso to taste.  Serve hot.

 

In good health

marlene-signature

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