Place a large pot over medium-high heat and add the olive oil, leek, zucchini, and a good pinch of salt and pepper.
Pea, Leek, Zucchini & Cottage Cheese Soup
Cook for 3-4 minutes, stirring often until the veggies begin to wilt and soften then add the garlic, cook for 1 minute more then add the stock, and 1 cup of water, and simmer for 6-8 minutes to cook the zucchini. Add the peas and baby spinach and stir through to wilt. Use a slotted spoon to remove 1 cup of the veggies and reserve for topping the soup. Blend the rest of the soup, in batches with half the cottage cheese, until thick and smooth
Serve the soup, hot, with the reserved veggies and remaining cottage cheese spooned through, a drizzle of olive oil, lemon zest grated over, and the herbs scattered.
3 tbsps olive oil
1 leek, halved lengthways, finely sliced
3 medium zucchinis, diced
3-4 cloves garlic, roughly chopped
1L vegetable broth
2 cups frozen peas
2 large handfuls of baby spinach
1 250g tub Brancourts Cottage Cheese
Extra virgin olive oil to drizzle
A handful of small mint & basil leaves