Creamy Courgette Soup with Goats’ Cheese Toasts

A great way to use up any courgettes you have lying around! And the goats cheese toasts are delicious dipped in the soup.


Serves 4
100g FAGE Total, plus 3 tbsp for the toasts & extra to serve
1 tbsp olive oil
1 large leek, washed & thinly sliced
2 sticks celery, sliced
3 cloves garlic, sliced
500g courgettes, sliced
700ml hot vegetable stock
25g bunch basil, leaves only, reserve
a few to garnish
150g rinded goats’ cheese
30g dried cranberries, finely chopped
½ 30cm baguette sliced into 1.5cm thick
rounds - around 2 per person
1 tbsp pinenuts, toasted

Serves 4
  1. Heat the oil in a large saucepan. Add leeks, celery and garlic and cook for 5 minutes until softened slightly. Add the courgettes and cook for a further 5 minutes. Pour over the stock, bring to the boil and simmer for 10 minutes. Add basil, season and whizz with a stick blender until smooth. Add 100g yoghurt and whizz again.
  2. Meanwhile, crumble the cheese and mix with 3 tbsp yoghurt and cranberries. Heat the grill to medium-high. Toast the baguette on one side. Turn and very lightly toast. Spread each with goats’ cheese and grill for 1-2 minutes. Serve with the soup, garnished with extra yoghurt, pinenuts and basil.