Ha ha, if there’s something nearly all veg growers can agree on, it’s that courgettes just keep on going, even when you’ve had enough of them. This soup is incredibly simple, and really tasty. Definitely one for the freezer.
- 2-3 medium courgettes/summer squashes (or 1 marrow), chopped into 1 inch pieces
- 1 medium onion, peeled & cut into wedges
- 5-6 cloves garlic (unpeeled)
- 1 potato, peeled & diced
- Vegetable stock
- 1 handful grated cheddar cheese
- Put the courgettes, garlic and onion into a roasting tray and drizzle with olive oil. Mix well and season with salt and pepper. Put them into an oven at 180c-200c and roast for 20 mins or until softened.
- Meanwhile, put the potatoes in a pan and cover with vegetable stock. Bring to the boil and cook until the potatoes are cooked through and slide easily off a knife. Remove from the heat.
- Once the courgettes and onions are soft and starting to caramelise, take them out of the oven. Pick out the garlic cloves and, as soon as they are cool enough to handle, squeeze the garlic from the skins and add to the pan of potatoes along with the courgettes and onions.
- Blend the mixture well. You may need to add a little extra veg stock to thin it out if it is too thick.
- Return the blended soup to a medium heat with the grated cheese. Stir until the cheese has completely melted and season to taste.
You could add a squeeze of lemon, and some freshly picked thyme or basil for extra flavour. Once the soup is cool you can freeze it or keep it in the fridge for a few days. It’s a really comforting soup, definitely one to bring out on a miserable grey day!