Courgette, Potato and Cheese Soup

Wendy, Plot 28

SUMMER

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This dish freezes well too.

INGEDIENTS

• 500 grams potatoes, roughly chopped.

• 2 vegetable stock cubes

• 1 kg courgettes, roughly chopped

• 1 large onion, roughly chopped

• 100 grams extra mature cheddar cheese, grated

• Grated nutmeg

METHOD

1. Put potatoes in a large pan with just enough water to cover them.

2. Crumble in stock cubes and bring to boil.

3. Cover and cook for 5 minutes.

4. Add the courgettes and onion and cook for a further 10 minutes.

5. Take off the heat, stir in the cheese. Season with salt, pepper and nutmeg to taste.

6. Blend to a smooth cream. Add more water or stock if required.

7. Serve with extra grated cheese and a scattering of chopped spring onions.

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