I’m not particularly green fingered, but this year I was prepared for the vast amounts of courgettes our one plant would produce and had some recipes up my sleeve. This one, originally from the BBC Good Food website, simply uses courgette, potatoes and cheese with some stock, is both cheap and easy, and it can be frozen for those cold, winter months.
Courgette & Cheddar Soup
Hearty, warming and cheap, courgette and cheddar soup is a great way to use up courgettes.
Ingredients
- 500 g potatoes unpeeled and roughly chopped
- 2 vegetable stock cubes
- 1 kg courgettes roughly chopped
- 1 bunch spring onions sliced
- 100 g extra-mature Cheddar cheese or vegetarian alternative grated, plus extra to garnish
- 1 good grating nutmeg plus extra to garnish
Instructions
- Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. With the lid on, bring to the boil and cook for about 5 minutes. Add the courgettes, replace the lid and cook for another 5 minutes. Finally add the spring onions, put the lid back on and cook for another 5 minutes.
- Take off the heat, then stir in the cheese and season with the nutmeg and some salt and pepper. Using a stick blender, whizz to a thick soup, adding more hot water until you get the thickness you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or grated pepper. Alternatively allow it to cool before freezing it in portions; it will be good for 3 months.
Notes
Magickal Properties
Nutmeg – prosperity, divination, luck, love, protection, healing, uplifting
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