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.