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

Ingredients

• 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

Method

• 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.

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