In association with
Courgette, potato & cheddar soup

Courgette, potato & cheddar soup

  • 1
  • 2
  • 3
  • 4
  • 5
(120 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 8

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal131
  • fat6g
  • saturates3g
  • carbs14g
  • sugars3g
  • fibre2g
  • protein7g
  • salt1.31g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g potato, unpeeled and roughly chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 vegetable stock cubes
  • 1kg courgettes, roughly chopped
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • bunch spring onion, sliced - save 1 for serving, if eating straight away
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • good grating fresh nutmeg, plus extra to serve
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
HungryHarrops
19th Sep, 2014
5.05
I didn't have any nutmeg but it's still really tasty. Like others, I added more cheese! Yummy!!
catie74
26th Aug, 2014
I halved the recipe and also used chicken stock instead of vegetable. Delicious soup
NormandyFarmKitchen
13th Aug, 2014
5.05
(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
9th Aug, 2014
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
7th Aug, 2014
5.05
Delicious and so easy to make. A firm favourite.
amyeh90
31st Jul, 2014
5.05
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
23rd Jul, 2014
5.05
Lovely! I also added a handful of spinach - just because I had some and it worked well. Deep, dark green!
dgnacro
21st Jul, 2014
5.05
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
6th Jul, 2014
5.05
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
19th Jun, 2014
5.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.