This healthy low-calorie soup is a delicious way to use up courgettes when they’re in season. Plus it’s freezable, so you can make it in summer and enjoy all year
Prep:15 mins
Serves 8
500g potato, unpeeled and roughly chopped2 vegetable stock cubes1kg courgettes, roughly choppedbunch spring onion, sliced – save 1 for serving, if eating straight away100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to servegood grating fresh nutmeg, plus extra to serve
STEP 1Put 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 2Take 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.
