Courgette, Potato and Cheddar Soup
A delicious and smooth soup, suitable for vegetarians and coeliac friendly. It is also egg free.
- 20 min
- Easy
- 8 Portions
Ingredients
Potatoes (unpeeled and chopped) 500 g
Water 2 l
Vegetable Stock 8 g (2 cubes)
Courgettes (chopped) 1 g
Spring Onions (sliced) 20 g
Cheddar Cheese (grated) 100 g
Ground Nutmeg 10 g
Salt 1 g
Ground Pepper 1 g
Instructions
1. 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 minutes. Add the courgettes, put the lid back on and cook for 5 minutes more. Throw in the spring onions, cover and cook for a final 5 minutes.
2. 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.
