Michael and Rachel's

Recipe Book

contents • login

Courgette Potato and Cheddar Soup

Updated: 31 Jul 2016

Ingredients

  • 500g potatoes, unpeeled and roughly chopped
  • 2 vegetable stock cubes
  • 1kg courgettes, roughly chopped
  • Small bunch spring onions
  • 100g extra mature cheddar, grated, plus extra to serve
  • Fresh nutmeg

Method

  1. Put the potatoes in a large pan with enough water to cover them. Crumble in the stock cubes and bring to the boil. Cover and cook for 5 minutes.
  2. Add the courgettes, put the lid back on and cook for 5 miuntes more.
  3. Add the spring onions, cover and cook for a final 5 minutes.
  4. Take off the heat, stir in the cheese, and season twith a little nutmeg, salt and pepper. Blend to a thick soup. If too thick, add some more hot water.
  5. Serve scattered with extra grated cheddar.

Made about 6 portions.