Potato and courgette soup

Person Author: Maaike Calender December 11, 2014 Posted No Tags Comment No Comments

 

Serves 8:

500grams of crumbly potatoes, chopped

2 (vegetable) stock cubes

water

4-6 spring onions, 3 chopped, 2 reserved for decoration

1 kilo of courgettes, chopped

100grams cheddar or other matures cheese, grated

50grams of extra cheese to decorate

Nutmeg, salt and pepper to taste

 

 

Method:

Put the potatoes in a large pan and cover with water, so they are just covered, add stock cubes.

Bring to the boil and cook for 5 minutes.

Add the courgettes and cook for another 5 minutes with lid on the pan.

Add the spring onion, cover and cook another 5 minutes.

Take pan off the heat and add the 100grams of cheese, season with nutmeg, salt and pepper.

Use blender to puree the soup to a fine smooth consistency, adding water if too thick.

Ladle into bowls or plates, decorate with cheese and spring onions.

 

 

Recipe for BBC Good Food, photo’s Gardeninglady

Per serving 131kcal.

 

 

 

 

 

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