Cheese and greens soup

INGREDIENTS

• 1 tbsp canola oil
• 14 oz leeks
• 16 oz zucchinis
• 3 tsp vegetable broth cubes
• 14 oz spinach
• 5 oz soft goat cheese
• ½ oz basil
• 8 tsp flaxseeds
• 4 oz rye bread

TOOLS

• 1 knife
• 1 pan
• 1 lid
• 1 platter
• 1 hand blender
• 1 bowl

Chop leeks and zucchini.

Heat canola oil in a pan. Add leeks and cook for 3 minutes. Stir in zucchini, then cover the pan with a lid and cook for 5 minutes. Take off the lid and add vegetable broth cubes, then return the the lid back on. Cook the mixture for 7 minutes, then remove the lid. Add spinach leaves to the pan and cover it once more. Cook for 5 more minutes, take off the lid and turn off the heat. Add soft goat cheese and 0.5 oz basil, then blend the mixture with a hand blender. Pour the soup into bowls and top it with flaxseeds.

Serve cheese and greens soup with slices of rye bread on a platter.

It’s ready to be served !