300 g Potato - Peeled and Diced
500 g Courgette - Roughly Chopped
2 Vegetable Stock Cubes
1 Onion - Roughly Chopped
100 g Mature Cheddar Cheese
400 ml Cold Water
0.50 tsp Ground Nutmeg
Freshly Ground Salt and Black Pepper
1
Put the diced potato and onions into a pan. Crumble over the stock cubes and pour over the cold water. Bring to the boil and then put the lid on the pan, reduce the heat to medium/low and simmer gently for 5 minutes.
2
Add the courgettes to the pan, season generously with salt and freshly ground black pepper, then put the lid back on and simmer for a further 10 minutes.
3
Remove the pan from the heat, sprinkle in the grated cheese and ground nutmeg and give it a stir. Leave to cool slightly and then use a stick blender to give it a good whizz.
4
To serve hot, return the pan to the heat and warm gently. Serve the soup in bowls garnished with a sprinkle of grated cheese and a little ground black pepper or nutmeg.
Ingredients
300 g Potato - Peeled and Diced
500 g Courgette - Roughly Chopped
2 Vegetable Stock Cubes
1 Onion - Roughly Chopped
100 g Mature Cheddar Cheese
400 ml Cold Water
0.50 tsp Ground Nutmeg
Freshly Ground Salt and Black Pepper
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