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.