Monday, August 31, 2009

Creamy courgette and leek soup

Fruit and vegetables are abundant in the UK at this time of year. A friend brought me a huge bag of homegrown vegetables and I have been having great fun turning them into delicious healthy dishes. Here is a recipe for a scrummy soup with courgettes and leeks.

Serves 4

  • 2 leeks (sliced in half lengthwise, washed and cut in small pieces)
  • 2 courgettes (sliced)
  • 1-2 strips wakame sea vegetables (soaked for 5 minutes and cut into pieces)
  • A small pinch of fine sea salt
  • 1 dessertspoon of white (shiro) miso
  • Olive oil (1 tbsp)
  • 1 tsp dried basil or 1-2 tbsp fresh basil (chopped)
  • 2 cups water
  • Fresh basil to garnish
  • Heat a saucepan, add some oil, the leeks and a pinch of sea salt and saute the leeks for 5-6 minutes
  • Add the rinsed wakame, courgettes and 2 cups of water. If using dried basl, add now. Cover and simmer for 15 minutes or until soft. If using fresh basil, add now, and simmer for a further 5 minutes.
  • Blend to a smooth consistency, adjusting the liquid if necessary. Dilute 2 tsp of white miso in a little water and add to the soup. Taste. If necessary, add some more white miso.
  • Serve garnished with some fresh basil.

If you have enjoyed this post and would like to keep in touch please sign up for my free email newsletter.  

You can also follow me on FacebookTwitter and LinkedIn and visit my website.

No comments:

Post a Comment