Leek Spinach and Basil Soup

Vibrant green soup loaded with iron rich spinach. This soup is full of vitamins and minerals including vitamin K and Vitamin B6 from leeks and garlic.

Serves: 5

Timing: 1 hour including prep time


1/2 tbsp coconut oil 
1 garlic clove 
1 large leek 
2 large courgettes 
1/2 tsp salt 
1/4 tsp ground black pepper 
650ml water 
1/2 tsp bouillon powder 
10g fresh basil 
200g spinach 
1 tbsp pesto to and basil leaves to serve 


Wash the leeks and roughly chop into disks, crush the garlic and roughly chop the courgette. In a large pan add the coconut oil and cook on a medium heat until it has melted, once melted add the leeks, garlic and courgette. Cook for 12-15 mines until the vegetables have softened. Next add the salt, pepper, bouillon powder spinach and basil and stir. Add 650ml boiling water and cook for a further 15-20 minutes. 

Allow to cool and blend. 

To serve add a spoon of peso and basil leaves to garnish, 

Recipes created and inspired directly from the FITISM Kitchen.

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