|1kg / 2.2lbs of courgettes|
|Potatoes (old) 250g / 9oz|
|150g / 5oz of soft cheese|
|1 medium onion|
|3 garlic cloves|
|Bunch of fresh chives|
|Bunch of parsley|
|1 tablespoon of olive oil|
|850ml / 1½ pints of vegetable stock (2 stock cubes)|
|Salt and pepper to taste|
Wash the courgettes, slice off the top and bottom tips then cut the
courgettes into slices, roughly 1 cm / ½in thick.
Peel the potatoes then cut them into small cubes (roughly 1cm / ½in).
Peel the onion the slice it.
Peel and finely chop or crush the garlic.
Finely chop the chives and parsley.
This soup can be frozen but only before the cheese is added. You would need to add the cheese after the soup has been re-heated if you are using the soup frozen.
We have been asked a couple of times if soft cheese can be bought at supermarkets. The picture on the left shows the Tesco version; Sainsbury's, Morissons and Aldi also stock it.
Next the courgettes - shop bought ones are excellent but if you have any overgrown ones in your garden these are also a free and perfect alternative. One comment at the end of this page also makes the point that even without the addition of soft cheese this soup tastes delicious - it definitely does.
Heat the oil on a low heat and add the onions. Cook for five minutes stirring frequently. Add the cubed potatoes, five tablespoons of water and cook on a low heat for a further 10 minutes. Stir the mix frequently because the potatoes can stick to the bottom of the pan.
Add the courgettes, garlic, stock, salt and pepper to the pan and then bring it to the boil. Turn the heat down so the soup just simmers and cook for a further 15 minutes. Liquidise the soup in a blender. Return the soup to the pan on a low heat. Add the chives, parsley and soft cheese. Stir continuously until the cheese is blended in. Taste the soup and add more salt and pepper if needed. Serve the soup with a crusty roll.