Courgette, potato & cheddar soup
Need a gluten free and lacto ovo vegetarian soup? Courgette, potato & cheddar soup could be an amazing recipe to try. One portion of this dish contains approximately 6g of protein, 6g of fat, and a total of 123 calories. This recipe serves 8. For 77 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 495 fans. A mixture of vegetable stock cubes, extra sharp cheddar cheese, nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 30 minutes. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 89%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Courgette, potato & cheddar bread, Cheddar Potato Soup, and Cheddar-Potato Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1kg courgettes, roughly chopped
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg, plus extra to serve
500g potatoes, unpeeled and roughly chopped
bunch spring onion, sliced - save 1 for serving, if eating straight away
2 vegetable stock cubes
Equipment:
frying pan
Cooking instruction summary:
Put the potatoes in a large pan withjust enough water to cover them andcrumble in the stock cubes. Bring to theboil, then cover and cook for 5 mins. Addthe courgettes, put the lid back on andcook for 5 mins more. Throw in the springonions, cover and cook for a final 5 mins.Take off the heat, then stir in thecheese and season with the nutmeg, saltand pepper. Whizz to a thick soup, addingmore hot water until you get theconsistency you like. Serve scatteredwith extra grated cheddar, spring onionsand nutmeg or pepper. Or cool andfreeze in freezer bags or containers withgood lids for up to 3 months.
Step by step:
1. Put the potatoes in a large pan withjust enough water to cover them andcrumble in the stock cubes. Bring to theboil, then cover and cook for 5 mins.
2. Addthe courgettes, put the lid back on andcook for 5 mins more. Throw in the springonions, cover and cook for a final 5 mins.Take off the heat, then stir in thecheese and season with the nutmeg, saltand pepper. Whizz to a thick soup, addingmore hot water until you get theconsistency you like.
3. Serve scatteredwith extra grated cheddar, spring onionsand nutmeg or pepper. Or cool andfreeze in freezer bags or containers withgood lids for up to 3 months.
Nutrition Information:
