Creamy Leek and Courgette Soup

March 9, 2016


2 tbsp olive oil (or sauté in water as I do)

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

2 courgettes, sliced

1 tsp wakame flakes, soaked in a little water to reconstitute

pinch sea salt

Clearspring miso bouillon sachet mixed in 4 cups of hot water

1 tbsp fresh grated ginger juice

2 tbsp level, sweet white miso

pinch dried basil


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.


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