Courgette, potato & cheddar soup

Courgette, potato & cheddar soup

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(129 ratings)

Prep: 15 mins Cook: 15 mins


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
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  • 500g potato, unpeeled and roughly chopped



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

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



    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



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

  • good grating fresh nutmeg, plus extra to serve



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


  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.

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Comments, questions and tips

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19th Jun, 2014
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!
marmiteetponpon's picture
10th Apr, 2014
check this super easy broccoli soup recipe... 20 minutes preparation and delicious outcome at marmite et ponpon
8th Apr, 2014
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!
Angelica Mercie...
26th Mar, 2014
Following comments that the soup may tend to be bland tasting I went a little bit overboard with adding ingredients but I have to say the end result was lovely. I added some grana padano cheese I had and 2 rashers of bacon as well as 1 egg and some chilli flakes to the mix. Blended it well and added 500ml of water. I did however omit 1 of the stock cubes. Delicious creamy and super tasty result ;)
8th Feb, 2014
This soup is lovely. It is very filling and there is enough to freeze for many more lunches. Added a bit more cheese than it stated as it didn't have that much taste to begin with.
28th Jan, 2014
This was really nice - light but also filled me up. I really liked the cheese because it meant every now and then you got a semi-molten mouthful of cheddar - yum!
12th Jan, 2014
Lovely soup but I agree with other users' comments about the cheese. Mine tasted a bit bland at first so I added about 1 tbsp Parmesan and after that it became a firm favourite. I would also recommend using lots of black pepper when you season it.
6th Dec, 2013
Very nice soup!, we had it for dinner and didn't need anything else, as it was quite filling. I used manchego cheese instead of cheddar to give it an even stronger taste.
21st Nov, 2013
I love this recipe. I've just made it for lunch and noted supercakes' tip below, doubling the mature cheddar. It feels a rather naughty soup but its SO delicious that I will definitely be making this again and again.
4th Nov, 2013
I love this soup! I do slightly prefer it with fried onion but it's still really good with spring onions. I also like to add half a teaspoon or so of chilli flakes for a little extra warmth.


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