Courgette soup with pasta & lemon

1. Heat 1 tbsp oil in a large sauté pan or casserole over a medium heat. Add the courgette, season and fry for 5 minutes, stirring occasionally. Add the garlic and fry for 5 minutes more until starting to turn golden. Tip into a bowl and set aside.

2. Meanwhile, cook the pasta according to pack instructions, then drain and rinse under cold water and divide between 4 bowls.

3. Add another 1 tbsp oil to the pan, then lower the heat to medium and gently sweat the leeks until wilted (about 5 minutes). Tip in the stock, bring to the boil and simmer for 2-3 minutes, then stir in the lemon juice, return the courgettes to the pan and heat through. Ladle over the pasta, and top with basil, cheese, a drizzle more oil and black pepper.

Cook’s tip Ditaloni rigati is a small type of pasta which is great for soups. You could also use pasta shells or gluten free fusilli, or any other shape you have in the cupboard. Feel free to add whatever vegetables you have in your fridge, and if you can’t get hold of any low-in-salt Cooks’ Ingredients stock, just use stock cubes or whatever you have available.