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Courgette soup

Healthy courgette, potato & cheddar soup in a white bowl topped with cheese

Courgette soup

Name: Courgette soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 8
Cuisine: British
Ingredients: 500g potato 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

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.7 out of 5.406 ratingsRate

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This healthy low-calorie courgette soup rcipe is a delicious way to use up a seasonal veg glut. Plus it's freezable, so you can make it in summer and enjoy all year

Freezable

Egg-free

Low calorie

Nut-free

Vegetarian

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Easy white bread

A star rating of 4.7 out of 5.703 ratings

Ingredients

Nutrition

Units:

MetricUS

500g potato

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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Nutrition: per serving

kcal131

low
fat6g
saturates3g
carbs14g
sugars3g

low
fibre2g
protein7g

high
salt1.31g

Method

step 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.
step 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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A star rating of 4.7 out of 5.406 ratings

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