COURGETTE, LEEK & GOAT’S CHEESE SOUP RECIPE | BBC GOOD FOOD
This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Lunch
Total Time 25 minutes
Prep Time 8 minutes
Cook Time 17 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
- Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.
Nutrition Facts : Calories 304 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.1 milligram of sodium
POTATO CHEESE SOUP RECIPE: HOW TO MAKE IT
My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Nutrition Facts : Calories 291 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 565mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
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