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.


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

  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.