- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1kg courgette, sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1kg tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp plain flour
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2l low-sodium chicken or vegetable stock from cubes
- crusty bread, to serve (optional)
Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.