Creamy Courgette and Spinach Soup

  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • Serves: 3-4
Calories 98
Carbs 4.9
Fat 5.8
Protein 5.1


  • 1 tbsp. olive oil
  • 3 garlic cloves, peeled and finely chopped
  • 2 leeks, sliced
  • 2 courgettes, sliced
  • 500ml vegetable stock or water
  • 100g spinach
  • Almond milk as desired
  • Salt to taste


  1. Heat the olive oil in a large saucepan and add the garlic and leeks. Stir fry for 5 minutes before adding the courgettes and stock/water.
  2. Cook for 15–20 minutes until the vegetables soften, add extra water if needed to keep the vegetables covered.
  3. Add the spinach and allow to wilt down for a few minutes.
  4. Remove from the heat, allow to cool a little before blending with a hand blender. Add the almond milk until the soup reaches your preferred consistency.
  5. Season with salt to you taste and serve.