Courgette, leek & goat’s cheese soup - Good Food Middle East

Ingredients

• 1 tbsp rapeseed oil
• 400g leeks, well washed and sliced
• 450g courgettes, sliced
• 3 tsp vegetable bouillon powder, made up to 1 litre with boiling water
• 400g spinach
• 150g tub soft vegetarian goat's cheese
• 15g basil, plus a few leaves to serve
• 8 tsp omega seed mix(see tip)
• 4 x 25g portions wholegrain rye bread