- Roughly chop all the vegetables then saute the onion, potatoes, garlic and leeks in oil and butter for 5 minutes until they are sweating nicely.
- Stir in the courgettes. Give them a few hearty stirs then add in the stock, milk and chilli flakes.
- Bring it back to the boil then simmer gently for about 30 minutes.
- Add frozen spinach and stir in vigorously. When it’s melted, blend the soup fully. We suggest using a cup blender for this as it will give you a silkier consistency than an immersion blender.
- Once smooth, add the dill weed and cream. Season it with a generous grinding of pepper and serve immediately.
The Big Green should be juicy and a luscious green colour. The chilli should not be noticeably hot, as it’s only there to deepen the flavour. Dill adds fragrance but should not be overpowering.
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