Courgette & Potato Soup (serves 4)

Ingredients:

• 1 tbsp olive oil 

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 medium potatoes, peeled & diced

• 2–3 medium courgettes, sliced

• 750ml vegetable stock (about 1½ stock cubes)

• Salt & pepper, to taste

• Optional: a splash of cream or a dollop of crème fraîche to serve

• Optional: fresh herbs (basil, parsley or mint work beautifully)

Method:

1. Sauté the base
   Heat the oil in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until soft. Stir in the garlic and cook for 1 minute more.

2. Add veg & simmer
   Add the diced potato and sliced courgettes. Stir to coat, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the veg is tender.

3. Blend until smooth (skip this step if you like a chunky soup)
   Remove from the heat and blend until smooth using a stick blender or in batches with a jug blender. Add a little more hot water if you’d like it thinner.

4. Season & finish
   Season with salt and pepper to taste. Add a splash of cream or swirl of crème fraîche if using. Top with chopped fresh herbs for a fresh lift.

   Serving suggestions:

• Warm crusty bread or sourdough

• Grated cheddar or parmesan sprinkled on top

• A drizzle of olive oil or a spoon of pesto for extra flavour