Courgette, Potato and Cheese Soup

Another delicious , warming soup made from fresh produce, sent in by Linda A. Muir.

She says ‘The first time I made it I didn’t have spring onions so I used leeks instead.  After following the recipe when I made it a second time I felt there was something missing and it was the leeks…’ 

Courgettes from Ninewewlls Community Garden

Ingredients:

  • 500g potatoes, cut into 1cm pieces
  • 1kg courgettes, cut into 1cm pieces
  • 1 leek, chopped
  • 2 vegetable stock cubes dissolved in 300ml boiling water
  • 100g cheddar cheese, grated

Method:

Put potatoes in a large pan with enough water to cover.
Add the vegetable stock.
Bring to the boil and cook for 5 minutes.
Add the courgettes and leek, cook for further 8 minutes.
Remove the pan from the heat and add the cheese, stirring
well.
Season with salt and pepper.
Get the consistency you prefer by adding more water and/or
blending until smooth.

Courgette, leek, potato and Cheese soup
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