Courgette, potato & cheddar soup
14/04/2013
A good basic soup which can be modified (slightly) in so many ways. For example peas, chili (from the tunnel house!), blue cheese (but not too much), etc. Next time I will replace spring onions with a leek to make it even more 'garden-friendly'!
Ingredients
500 g potatoes , unpeeled and roughly chopped
2 vegetable stock cubes
1 kg courgettes , roughly chopped
Bunch spring onion , sliced - save 1 for serving, if eating straight away
100 g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
Good grating fresh nutmeg , plus extra to serve
Materials
Food processor or stick mixer
Preparation
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.
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.
Submitted by Wendy
Source: BBC GoodFood