Creamy Leek and Courgette Soup
March 9, 2016
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1Heat a heavy bottomed pot and add the oil, (or water) the leeks and a pinch of salt. Sauté uncovered for 5-6 minutes.
2Add the wakame and soaking water, courgettes, dried basil and the bouillon mixture.
3Cover and cook on a medium flame for 15-20 minutes adding more liquid if necessary for the desired consistency.
4Blend to a smooth cream, and again adjusting liquid if necessary.
5Add the grated ginger juice and some white miso to taste. Serve hot garnished with toasted flaked almonds.