Courgette and cheese soup


  • 2 tbs olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic crushed
  • 1 large potato, scrubbed and diced
  • 500g courgettes, cubed
  • 500ml (approx) vegetable stock
  • 1 handful fresh chopped herbs – whatever you have, but parsley, chives and thyme make a good combination
  • 100g cheese (optional) – feta, blue cheese and cream cheese all work well
  • Salt and freshly ground pepper


Soften the onion and garlic in the oil in a large pan. Add the potatoes, cut into small cubes, and cook gently for 5-10 minutes, stirring to stop them sticking. Add the cubed courgettes and cook for about 5 minutes until softened, stirring occasionally. Add enough stock to cover the vegetables completely (the courgettes will produce a lot of liquid). Bring back to the boil and simmer, covered, for about 10 minutes, or until the potatoes are soft. Remove from heat and liquidise the soup, then stir in the herbs and cheese (if using). Season to taste.

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