Peach & orange yogurt pots with ginger oats
Try these tasty breakfast pots with fruit, bio yogurt and oats for a fuss-free start to the morning. They provide calcium, vitamin C and one of your 5-a-day
Courgette, leek & goat’s cheese soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 400g leekswell washed and sliced
- 450g courgettessliced
- 3 tsp vegetable bouillon powdermade up to 1 litre with boiling water
- 400g spinach
- 150g tub soft vegetarian goat's cheese
- 15g basilplus a few leaves to serve
- 8 tsp omega seed mix(see tip)
- 4 x 25g portions wholegrain rye bread
Nutrition: per serving
- kcal304low
- fat16glow
- saturates5g
- carbs20g
- sugars6g
- fibre8g
- protein16g
- salt1.1g
Method
step 1
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.
step 2
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.
step 3
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.
