Herby spinach courgette soup

(makes 5 servings)


  • 1 tablespoon olive oil

  • 2 clove garlic, crushed

  • 2 medium zucchini chopped (about 4 cups total)

  • ½ teaspoon salt

  • 1 tsp black pepper

  • 150ml vegetable stock 

  • 2 tblsp fresh basil

  • 3 cups fresh spinach, coarsely chopped

  • 1.5 onion

  • ½ cup coconut milk

  • 1 can butterbeans



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

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

  3. Add the vegetable stock and butter beans, continue cooking for about 8-10 minutes.

  4. Transfer the mixture to a blender and add the chopped basil and spinach, then blend to your preferref consistency (in batches if needed).

  5. Pour the soup back into the pot and add coconut milk, stirring for a minute to heat it through evenly, if it seem stoo thick you can add alittle more hot water

  6. Dish up and enjoy!

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