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Courgette and potato soup

Prep Time20 minutes
Cook Time20 minutes
Course: Soup
Servings: 4

Ingredients

  • 1/4 of an onion or small stick of celery fined chopped
  • Splash of white wine vinegar
  • Large dollop of olive oil
  • One clove of garlic crushed and finely chopped
  • 3 large courgettes sliced and then cut in half
  • 1 medium potato
  • 1 pint of vegetable stock Knorr stockpot is good
  • Big lump of cheddar cheese grated.
  • Salt and pepper to taste
  • 1 tsp nutmet

Instructions

  • Add onion/celery to a large pan with big dollop of olive oil and some white wine vinegar and simmer on a gentle heat
  • Add courgettes, potato and garlic and allow to sweat while stirring for a few minutes
  • Add salt and pepper to taste and the nutmeg
  • Add the stock and bring to the boil
  • Cover and simmer on a low heat for 20 minutes until the ingredients are soft and pulpy
  • Either put through a blender, or stir with a sharp knife to blend manually.
  • Add the cheese and stir in thoroughly.
  • Serve with salad and crusty white bread