Courgette, potato & cheddar soup

Preparation and cooking time; Prep: 15 mins, Cook: 15 mins

This freezable soup is a delicious way to use up a glut of courgettes and its healthy too!
Nutrition: per serving 131 kcal, 6g fat, 14g carbs, 3g sugars, 2g fibre, 7g protein, 1.31g salt 

Serves 8


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
OPTIONAL: a few chilli flakes if you like it hot!


  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.
  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.

GOES WELL WITH any delicious bread!