Cooking for Health

Creamy courgette

and leek soup

Serves 4 


  • 1 tbsp olive oil
  • 2 leeks (sliced in half lengthwise, washed and cut in small pieces)
  • 2 courgettes (sliced)
  • 1-2 strips of wakame (rinsed and cut into pieces)
  • 1 tsp dried basil
  • 1 dessertspoon white miso, mixed in a little water


  • Heat a cooking pot, add the olive oil, the leeks and a pinch of sea salt.  Saute uncovered for 5-6 minutes.
  • Add the rinsed wakame, courgettes, dried basil and 2 cups of water.  Cover and cook on a medium flame for 15-20 minutes.
  • Blend to a smooth consistency, adjusting the liquid if necessary.  Add some white miso to taste.
  • Serve hot with some croutons.