Ingredients:

500g potatoes, roughly chopped

1 vegetable stock cube

1kg courgettes, roughly chopped

100g extra mature cheddar, grated

A small pinch of nutmeg

1 bunch of spring onions, roughly chopped

Method:

  1. Put the potatoes in a large pan and cover them with water. Crumble in the stock cube, bring to the boil and cook for 5 minutes.
  2. Add the courgettes and cook for a further 5 minutes. Add the spring onions then cover and cook until the potatoes start breaking down.
  3. Take off the heat and add the cheese and nutmeg. Blitz with a hand held blender or food processor until you get a smooth thick soup, adding more water if necessary to achieve required consistency.
  4. Serve immediately with your choice of bread or freeze for a later date.