Courgette, Spinach & Goat's Cheese Soup Recipe

Ingredients

1 onion
2 courgettes
500g potatoes
2 garlic cloves
A thumb of ginger
1 tsp ground coriander
A handful of mint
200g baby leaf spinach
200g soft goat's cheese
1 tbsp pumpkin seeds

Prep: 20 mins | Cook: 35 mins

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Method

1. Trim, peel and finely chop the onion. Trim and dice the courgettes. Peel and roughly chop the potatoes. Fill and boil your kettle.

2. Warm 2 tbsp olive oil in a large pan. Add the onion, courgettes and potatoes. Season with salt and pepper. Pop a lid on the pan. Fry, stirring often, for 15 mins till the veg have softened but not browned.

3. Meanwhile, peel the garlic cloves and crush or finely chop them. Finely grate the ginger (no need to peel unless you prefer to). Add the garlic and ginger to the pan with the ground coriander. Fry for 2-3 mins, stirring, till fragrant. Pour in 1 ltr hot water and stir to mix. Bring to the boil, then reduce the heat. Pop on a lid and simmer for 10 mins till the veg are very soft.

4. Meanwhile, pick the mint leaves off their sprigs. Set a few small leaves aside for garnishing.

5. Add the baby leaf spinach and remaining mint to the pan. Bring back to a simmer and gently cook for 4-5 mins till the spinach has wilted.

6. Ladle the soup into a heatproof blender. Add 100g of the soft goat’s cheese. Blend till smooth. Alternatively, add the goat’s cheese to the soup in the pan and blend with a hand-held stick blender.

7. Taste the soup and add more salt and pepper, if needed. Ladle into warm bowls. Top with the remaining goat’s cheese and the reserved mint leaves. Scatter over the pumpkin seeds to serve.