Herby spinach courgette soup
(makes 5 servings)
INGREDIENTS
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1 tablespoon olive oil
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2 clove garlic, crushed
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2 medium zucchini chopped (about 4 cups total)
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½ teaspoon salt
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1 tsp black pepper
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150ml vegetable stock
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2 tblsp fresh basil
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3 cups fresh spinach, coarsely chopped
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1.5 onion
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½ cup coconut milk
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1 can butterbeans
METHOD
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In a saucepan, heat the olive oil and add the garlic, salt, pepper, and finely chopped onion and courgette.
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Cook, stirring often, about 4 minutes, until the leeks have softened.
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Add the vegetable stock and butter beans, continue cooking for about 8-10 minutes.
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Transfer the mixture to a blender and add the chopped basil and spinach, then blend to your preferref consistency (in batches if needed).
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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
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Dish up and enjoy!