Sunday, 26 July 2015

Courgette, Potato and Cheese Soup

Here’s another recipe using the multitude of courgettes we have, plus the onions and potatoes in this delicious soup came from our garden too. Not the best time of year for a soup, especially as it’s been around 30 degrees everyday but it did make a nice change from salad. We loved it so much, I made a double batch the next day for the freezer.
Courgette Soup
Ingredients Method
500g potatoes, diced

2 large onions, chopped

2 vegetable stock cubes

1kg courgettes, diced

200g cheddar, grated

Grated nutmeg

Black pepper
Put the potatoes and onions in a pan and cover with water. Crumble in the stock cubes, cover and bring to the boil and simmer for 5 minutes.

Add the courgettes, recover and simmer for another 10 to 15 minutes. DO NOT add anymore water as plenty will come out of the courgettes.

Stir in the cheese, season with nutmeg and pepper. Liquidize to the thickness you like, adding more water if needed.

Serve with some extra grated cheese on top and crusty bread.

NOTE 1 – Any hard cheese will work. I used Comté instead of cheddar as its easier to get here and it was equally delicious.

2 comments:

  1. I have got masses of courgette and cheese soup in the freezer still from last year. This winter we live on soups!! Diane xx

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    Replies
    1. Soups are so handy for a quick lunch or entertaining, but I think we need a bigger freezer. We've frozen so many courgettes and fruit already plus we have the figs and blackberries to come. x

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