Recipe For Courgette, Potato & Cheese soup


Serves 6-8


500g potatoes, peeled and roughly chopped

2 litres of vegetable stock

1kg courgettes, sliced

1 bunch of spring onions, chopped

500ml grated cheddar cheese

2ml nutmeg

salt and pepper


Put the potatoes and vegetable stock in a pot and bring to a boil. Cover and cook until just tender, about 15 minutes.

Add the courgettes and spring onions and cook for a further 10 minutes.

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Remove from the heat, add the cheese and season with nutmeg, salt and pepper.

Blend with a stick blender or in a food processor until smooth. Add more water until you get the consistency you like.

Serve scattered with extra grated cheese and sliced spring onions.



Source – iol


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