COURGETTE, POTATO & CHEDDAR SOUP RECIPE
This
freezable soup is a delicious way to use up a glut of courgettes.
Prep
Time : 15 mins
Cook
Time : 15 mins
Servings : 8
INGREDIENTS
·
500g
potato, unpeeled and roughly chopped
·
2
vegetable stock cubes
·
1kg
courgettes, roughly chopped
·
bunch
spring onion, sliced - save 1 for serving, if eating straight away
· 100g
extra-mature cheddar or vegetarian alternative, grated, plus a little extra to
serve
·
good
grating fresh nutmeg, plus extra to serve
INSTRUCTIONS
1.
Put
the potatoes in a large pan with just enough water to cover them and crumble in
the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the
courgettes, put the lid back on and cook for 5 mins more. Throw in the spring
onions, cover and cook for a final 5 mins.
2.
Take
off the heat, then stir in the cheese and season with the nutmeg, salt and
pepper. Whizz to a thick soup, adding more hot water until you get the
consistency you like. Serve scattered with extra grated cheddar, spring onions
and nutmeg or pepper. Or cool and freeze in freezer bags or containers with
good lids for up to 3 months.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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