Ingredients

Serves 4

• 1 kg courgettes - any size and colour
• 250g potatoes (suitable for mashing), peeled or scrubbed
• 2 cloves garlic, peeled & crushed
• 1 medium onion, peeled & chopped
• 30ml olive oil
• 150g soft cheese (see note below for alternatives
• Handful fresh chives, chopped
• Handful fresh summer herbs of your choice, chopped
• 1 ½ pints water (or mild-flavoured stock

Method

1. Wash the courgettes and chop them into chunks. Cut the potatoes into cubes (smaller than 1 inch).
   
   
2. Heat the oil gently in a large pan. Add the onion and garlic.
   
   
3. Gently cook for about 5 minutes, to soften.
   
   
4. Add the potatoes. Stirr. Cook gently, covered, for about 15 minutes, until about half-cooked.
   
   
5. Add the courgettes and stir. Cook for about 5 minutes until softened, stirring occasionally.
   
   
6. Add 1 1/2 pints of water - just enough to cover the contents of the pan. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft.
   
   
7. Remove from the heat and liquidise the soup.
   
   
8. Add the Cheese & herbs.
   
   
9. Season to taste with salt & pepper.
   
   
10. Serve with fresh bread.

Time From Cupboard-To-Table

Notes & Variations on Courgette Soup

Experiment with herb combinations.

We particularly liked: parsley, thyme & chives.

If you want to freeze this soup, do so before adding the cheese. It'll keep longer that way.

Leaving the skin on the courgettes is a good way to give this soup more colour.

Also, when we tested it, we used a range of large and small courgettes, as you can see.

Larger courgettes contain more water than smaller ones, so the soup can end up thinner. But it's a great way to use them up.

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