Courgette, potato & cheddar soup

Courgette, potato & cheddar soup

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(94 ratings)

By

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

This freezable soup is a delicious way to use up a glut of courgettes

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
131
protein
7g
carbs
14g
fat
6g
saturates
3g
fibre
2g
sugar
3g
salt
1.31g
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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

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Method

  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.

Recipe from Good Food magazine, September 2011

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Comments

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ZiggyChew's picture
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Quite tasty although flavours didn't blow my mind. Lovely green colour and it tasted healthy (not in a horrible way). Good to make when your cupboards are starting to look bare!

Halved the recipe as only had 2.5 courgettes, used a smallish onion instead of the spring onions as didn't have any and replaced the vegetable stock for watery gravy (as usual, because we never have stock). Kept the amount of cheese the same despite other people's recommendations as didn't want it too fatty, just sprinkled a tiny bit extra on to serve.

All in all it made a decent lunch. Went down well with the family, would make again.

valerie88's picture

This is a really easy soup to make and tastes amazing. It is also low in calories and I made sure I used reduced fat mature chedder to give it a good cheesy taste.

BoBo's picture

Did not have any spring onions, so skipped them, but I added some chili flakes to add a little colour and flavour when serving. Really nice and light soup.

mrsljpowell's picture
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Great soup and freezes well

babsthecook's picture
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This is a beautiful soup, using my food processor made the job super quick and the results are surprisingly good!!

Maher's picture

Have just made this soup it's taste lovely, will definitely be making again.

Imjwelch's picture
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Fabulous and super easy to make. Don't miss out the spring onions though- its not the same without them. I also didn't have any nutmeg but it tastes great without.

HungryHarrops's picture
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I didn't have any nutmeg but it's still really tasty. Like others, I added more cheese! Yummy!!

catie74's picture

I halved the recipe and also used chicken stock instead of vegetable. Delicious soup

NormandyFarmKitchen's picture
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(We have a glut of Courgettes/Marrows so I made double the amount listed above).

My adaptations:
As I was using Marrows, I peeled, deseeded and then weighed to get the correct weight.
I used Chicken Stock Cubes, not Vegetable Stock Cubes.
! added 1 dessert spoon Garlic Salt.
I redoubled the amount of Cheddar - so I used 400 gram, not 200 gram.

Firstly it needs to be noted that it took longer than 15 mins to cook the ingredients until soft (but I did have a huge stockpot bubbling away).

The result was pretty darn good. I didn't need to add any more water as the consistency was fine, not too thin and not too thick. Doubling the amount of cheese was just right and it made for a tasty bowlful of yummyiness.

My version made 4 litres of soup for the freezer, and two 'taster' bowlfuls.

A 5 Star Recommended Recipe!
Normandy Farm Kitchen

Scuba mum's picture

Not keen on courgettes so tried this to get rid of some given to me. It's so good I've been and bought more courgettes. Have tried it with different cheeses, low fat cream cheese while cooking, with a sprinkling of feta works well for dieters.

patriciaf's picture
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Delicious and so easy to make. A firm favourite.

amyeh90's picture
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Delicious! Managed to use up a nice pile of courgettes I've been growing in the garden. Added some celery and a leek as had them left in the fridge and was really delicious. Only made 5 portions but did leave it fairly thick and I like a rather large bowl.

Johnbelshire's picture
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Lovely! I also added a handful of spinach - just because I had some and it worked well. Deep, dark green!

dgnacro's picture
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Just made this for our lunch today (madness in this heat I know) and it was delicious!

Couple of changes though, only had 400g of courgette, but kept the potato amount the same, at the end just before blitzing I added 2 handfuls of spinach and 140g of extra mature cheese, with a little extra for serving up. Plenty of black pepper and some sea salt, some additional water after blitzing to achieve the consistency we like and voila! Excellent flavour now added to favourites.

I would just add that I don't think this would feed 8 people unless you really thinned it down at the end.

sarahll's picture
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A good recipe for using fresh ingredients up! I was searching for something that would use up a couple of courgettes sat in the fridge and at the same I used up some potatoes and spring onions! I only had just short of 500g of courgette so I halved to amount of potato. I found 3 rather sorry spring onions in the salad drawer, so added a quarter of a large onion as well! I added a bit more cheese as others had mentioned but forgot I had halved the recipe so possibly put a little too much in! Doh!
Loved it and it was nice and thick, very filling!! So quick and easy to make and a hit with my son.

SueChef73's picture
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Followed this recipe to the letter (although made half the amount just incase!) Did find it a little bland but just went mad with the ground pepper keeping it healthier!

lisac42's picture
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I fried a small onion and then added the potato and stock. Only had 500 gms of courgettes so used 250 gms of potato and added 800 mls of chicken stock. Didn't add spring onion and used 30 grammes of Parmesan instead of Cheddar. Absolutely delicious - will definitely be making again!

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