Here in Scotland, the days are turning colder and wetter. Our plans for a day in the garden were scuppered by a day-long downpour, so it was into the kitchen for warming soup.
The salad drawer in the fridge yielded 3 leeks and 5 ropey old courgettes, so our recipe decision was made for us. The chicken from last night went into the stock pot first thing with some onion, bay leaves, thyme and so on, leaving us with a strongly flavoured stock by afternoon. That formed the basis for the soup. Here’s how the rest went…
Courgette, leek & basil soup recipe
3 leeks
5 courgettes
Olive oil or butter
100g quinoa grain (superbly nutritious and tasty gluten free grain)
Good handful basil
2 bay leaves
Salt & pepper
Chop your leeks and courgettes and fry gently for 10-15 minutes in olive oil or butter until soft. Pour in the stock, add the bay leaves and quinoa. Bring to the boil then simmer for 20 minutes. Blend until smooth (removing bay leaves first). Chop the basil and add to the soup. Season to taste.
Normally I’d bulk out a soup with lentils, but the quinoa gave a much smoother texture and was really good with the courgettes, giving a smooth, almost creamy effect.
A gently flavoured gluten free soup that warmed our cockles on a dreary day.