|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|
|3 tablespoons of olive oil|
|850ml / 1½ pints of vegetable stock|
|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.
Heat the oil on a low heat and add the onions. Cook for five minutes stirring frequently. Add the cubed potatoes and cook for a further 15 minutes. Stir the mix frequently because the potatoes can stick to the bottom of the pan. Add the courgettes and garlic and cook for another seven minutes. Again, stir frequently to stop the ingredients sticking.