Michelle's Freefrom Leek and Courgette Soup

Corn, egg, gluten, milk, nut, peanut, sesame & wheat free; can be lactose & soya free

Serves 6

Ingredientsfreefrom leek and courgette soup

  • 2 tbsp olive oil
  • 3 medium leeks, sliced finely
  • 2 medium green (sweet) peppers, deseeded and sliced
  • 2 heaped tsp ground ginger
  • 4 largish courgettes (zucchini), wiped and sliced
  • 1.25 litres / 40fl oz wheat/gluten-free vegetable stock
  • sea salt and freshly ground black pepper
  • grated parmesan, goat, sheep or soya cheese


  1. Heat the oil in a heavy pan and add the leeks, peppers and ginger.
  2. Cook for a minute or two together then cover the pan and sweat over a low heat for at least 30 minutes or until both vegetables are totally soft.
  3. Add the courgettes (zucchini), cover and sweat for a further 20 minutes.
  4. Add the stock, bring back to the boil and simmer for 30 minutes.
  5. Purée in a food processor, return to the pan and season to taste with sea salt and black pepper.
  6. To serve, reheat and serve the soup in bowls with a little of whichever cheese you can tolerate grated over with some extra black pepper.

Serves 6 - per portion
80cals - 3g protein
4g total fat - 2.7g sat / 6.7g mono / 0.7g poly
6.5g carbohydrate of which 5g sugar
4g fibre - 109mg sodium / 0.2g salt

Good Source of: Vitamins B6 & C

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