There aren't many surplus vegetables that can't be used up in a satisfying soup and courgettes are no exception. Being quite a watery vegetable, they need to be paired with potato and cheese to add thickness and a creaminess but the combination results in a warming, silky smooth soup, perfect as the weather becomes more autumnal.
Courgette, Potato & Cheddar Soup (serves 3-4)
225g potato, peeled and diced
500g courgette, peeled and chopped
1 small onion
1 vegetable stock cube
2 cups of water
50g Cheddar, grated
Grating of nutmeg
Saute the onion then add the potato and, after a few minutes, the courgette. Add the water and stock cube then bring to the boil and simmer for 20 minutes until tender. Add the Cheddar then blend with a stick blender until smooth. Taste to season. Grate in nutmeg and serve.
This soup can be frozen if you don't want to eat all of it straight away. Lakeland do a range of Soup n Sauce bags in 1 litre and 500 ml size which are very good for storing liquids. However, if you only want one portion at a time, a little tip here is to look for breast milk freezer bags in the supermarket as these little, liquid-proof bags are perfect for a single portion of soup.
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