Spinach courgette soup

(makes 5 servings)


  • 1 tablespoon olive oil

  • 2 clove garlic, crushed

  • 2 medium zucchini, ends trimmed, and

        chopped (about 4 cups total)

  • ½ teaspoon salt

  • 1 teaspoon blackpepper

  • 1 chicken stock cube

  • 2 tablespoons fresh basil

  • 3 cups fresh spinach, coarsely chopped

  • 1.5 onion

  • ½ cup coconut milk



  1. In a saucepan, heat the olive oil and add the garlic, salt, pepper, and finely chopped onion and courgette.

  2. Cook, stirring often, 3-4 minutes, until the leeks have softened.

  3. Add 1 cup of water with the chicken stock in and continue cooking for about 8-10 minutes.

  4. Transfer the mixture to a blender and add the chopped basil and blend (in batches if needed).

  5. Pour the soup back into the pot and add one cup warm water, the chopped spinach and coconut milk then cook for 4-5 minutes.

  6. Dish up and enjoy it warm.