Vital Veg, organic farm, courgettes

Courgette, Potato and Cheddar Soup

500g potato, unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes, roughly chopped
bunch spring onion, sliced - save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg, plus extra to serve

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.

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. 

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