Courgette & tomato soup
- Preparation and cooking time
- Serves 8
Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer
- STEP 1
Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
- STEP 2
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.
- STEP 3
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.