500g potatoes, peeled and roughly chopped
2 litres of vegetable stock
1kg courgettes, sliced
1 bunch of spring onions, chopped
500ml grated cheddar cheese
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.
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