Courgette?

Today's the day .......................... for the one that got away

Do you have a glut of courgettes - or have the ones you do have, turned into marrows behind your back - like the one above which weighs in at just under a kilo?!

Well, fear not - I have the solution for you. Make them into this tasty soup which freezes well. It's very easy, only takes half an hour and is only 130 kcals per portion. You can't go wrong ..........................


Courgette, Potato and Cheddar Cheese Soup

Ingredients:
500g potatoes, 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

Method:
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. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.