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Member recipe

Courgette Soup

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Serves 4

A lovely tasting, creamy soup. Superb for using up any left over courgettes or other vegetables

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  • 900g (2lbs) courgettes
  • 225g (½ lb) potatoes
  • 2 cloves garlic
  • 1 onion
  • 900ml (1½ pints)water or stock
  • Salt and Pepper
  • 1 tbsp chopped basil
  • 1 tbsp chopped oregano
  • 1 tbsp chopped chives
  • 2 tbsp olive oil
  • 56 g (2oz) grated parmesan cheese
  • 2 tbsp cream


    1. Wash the courgettes and chop into chunks. Peel and cut the potatoes into small cubes.
    2. Peel and slice the onion. Crush the garlic
    3. Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften
    4. Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked
    5. Add the courgette chunks, salt and pepper to taste, chopped oregano and basil and the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.
    6. Either rub through a sieve or put through a blender to make a smooth purée.
    7. Return to a clean pan, re-heat and add the cream, grated parmesan and chopped chives without boiling.
    8. Serve immediately with a sprinkling of cheese on the top of the bowls.

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