- 1 leek
- 1 tbsp olive oil
- Sea salt & freshly ground pepper
- 2 courgettes
- 1 garlic clove
- A thumb of ginger
- A thumb of turmeric
- A handful of flat leaf parsley
- 1 vegetable stock cube
- 800ml boiling water or homemade stock
- 2 large handfuls of baby leaf spinach
Prep: 15 mins | Cook: 25 mins
1. Trim the very top and bottom off the leek. Halve it and rinse out any grit. Finely slice the leek. Warm a large pan for 1 min. Add 1 tbsp olive oil and the leek. Season with salt and pepper. Cover and turn the heat down low. Sweat for 10 mins till the leek has softened, stirring occasionally.
2. While the leek sweats, finely chop the courgettes. Peel and grate the garlic, ginger and turmeric. Finely chop the stalks from the parsley (keep the leaves for later).
3. Stir the courgettes into the leek. Add the garlic, ginger, turmeric, parsley stalks and half the parsley leaves. Crumble in the stock cube. Pour in 800ml boiling water (or use hot homemade stock). Cover, turn the heat down and bring to a simmer. Simmer for 10 mins.
4. Add the spinach to the pan and stir for 2 mins to wilt the leaves. Ladle into a blender and blitz until smooth, or use a hand-held blender in the pan. Taste the soup and add more salt and pepper if you think it needs it. Ladle the soup into warm bowls and top with the parsley leaves.