Roasted Courgette & Feta Soup with Butterbean Croutons

• 1 Leek, sliced
• 3 Courgettes, sliced
• 1 tsp Dried oregano
• 1/2 Block feta
• 2 Large handfuls baby spinach
• Stock or bone broth to blend (about 300ml but add more if you prefer a runnier soup)
• 1 tin butterbeans, drained and dried
• Fresh dill to garnish

1. Preheat oven to 190 degrees Celsius
2. Add sliced courgette and leek to a baking dish. Nestle 1/2 block feta in the middle, drizzle with olive oil, oregano, and black pepper.
3. Bake until just starting to turn golden.
4. Add dried butterbeans to a separate tray lined with baking paper, drizzle with olive oil and salt and bake until crispy. About 20 mins.
5. Add to a blender once cooled with spinach & stock and blend until completely smooth.
6. Serve with butterbean croutons & fresh dill

Our two other courgette recipes for autumn:

• Gooey Chocolate Courgette Brownies here
• Courgette Orzo here