Leek and Courgette Soup


2 Leeks
3 large courgettes
Water or vegetable stock

Olive oil
Grated frozen lemon
coriander or mint
Pumpkin seeds

Chop the leek and courgette and put in the pan covered with water/stock. Bring to the boil and simmer until they are just soft.

Transfer ingredients to your blender and blend as you add a good 2 spoons of olive oil.

Serve warm or cold - decorated with feta, grated frozen lemon (a whole washed lemon in the freezer for 24 hours and you can grate lemon dust onto salads and soups - delicious) and fresh herbs (mint and coriander perfect), roasted pumpkin seeds (put in a dry frying pan and heat gently until they pop!)