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
- 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.
- Add the courgettes and cook for a further 5 minutes. Add the spring onions then cover and cook until the potatoes start breaking down.
- 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.
- Serve immediately with your choice of bread or freeze for a later date.