Courgette & Leek Soup

Low in fat and much lighter than the more usual leek and potato version. Serve with rustic bread for a warming lunch. I prefer to use the whites of the leek, but this is preference only, so feel free use the whole vegetable. Weight wise, it is double the quantity of courgettes to leeks, so the quantity is easily doubled, tripled or more to feed a crowd.

Category:  Starters & Salads Vegetarian  - 


For 8 Serving(s)


  • 2 tbs olive oil
  • 2 leeks (about 500 g) slicedand rinsed, white only
  • 4 courgettes (about 1 kg), halved lengthways and sliced
  • 1.5 litre hot stock (vegetable or chicken)
  • black pepper

Courgette & Leek Soup Directions

  1. 1. Heat the olive oil in a large heavy based pan and sauté the leek for about 10 minutes until tender. Add the courgette and cook for a further 5 minutes.
  2. 2. Pour in the stock and bring to a boil then cover and reduce the heat to a simmer for about 15 - 20 minutes or until the vegetables are tender.
  3. 3. Cool then pureé until smooth - a hand blender is efficient here. Add a generous sprinkle of black pepper to taste and serve piping hot.
  4. Hint: This recipe works well with frozen vegetables - just adjust the cooking time, simmering until the vegetables are tender.