Easy white bread
A great recipe for an electric breadmaker – or do it the traditional way
Courgette, potato & cheddar soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 500g potatounpeeled and roughly chopped
- 2 vegetable stockcubes
- 1kg courgettesroughly chopped
- bunch spring onionsliced - save 1 for serving, if eating straight away
- 100g extra-mature cheddaror vegetarian alternative, grated, plus a little extra to serve
- good grating fresh nutmegplus extra to serve
Nutrition: per serving
- kcal131low
- fat6g
- saturates3g
- carbs14g
- sugars3glow
- fibre2g
- protein7ghigh
- salt1.31g
Method
step 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 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
step 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. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
