Brie and courgette soup

Ingredients

• 50 g potatoes, diced
• 350 g courgettes, sliced
• 200 g leeks, halved lengthways and sliced
• 900 ml vegetable stock
• 1/2 tsp dried thyme
• 170 g brie, rind removed and diced

Method

1. Put the potato, courgettes, leeks, vegetable stock and thyme into a large saucepan.
2. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, until the vegetables are tender.
3. Blend the soup until smooth. Return it to the pan, reheat gently and season to taste.
4. Ladle into warm bowls and add the diced brie just before serving.