Courgette & Leek Soup with Pesto Crostini

Heat a light drizzle of olive oil in a soup pot over medium heat. Fry the garlic with the leek, potatoes and courgette for 4 - 6 minutes. Pour in the stock and add the Italian herbs, then lower the heat and allow to simmer gently for 8 - 10 minutes. Season to taste with salt and pepper.

Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in our bodies' growth and function.

In the meantime, cut half of the ciabatta into 1cm thick slices and dice the rest. Transfer the slices to a parchment-lined baking sheet and spread with half of the pesto. Drizzle with some olive oil as preferred and then bake in the oven for 8  - 10 minutes. Finely chop the fresh herbs in the meantime. 

In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the diced ciabatta with the Sicilian herbs for 6 - 7  minutes until evenly browned. Add some extra oil as necessary if they start sticking to the pan. Season to taste with salt and pepper.

Season the vegetables generously with salt and pepper. Add half of the fresh herbs, then use an immersion blender to process into a smooth soup. Add some more stock or water as preferred if the soup is too thick for your liking, then stir in the rest of the pesto.