Marrow, potato & cheddar soup
Serves 8
Calories: 130 cal/serving
This gently flavoured soup is great for using up a glut of marrows or courgettes.
Ingredients
500g potato, unpeeled & roughly chopped
1½
2 vegetable stock cubes
1kg courgettes, roughly chopped
bunch (|6) spring onions, roughly chopped
100g extra-mature cheddar, grated
good grating fresh nutmeg
salt & pepper to taste
Garnish
grated cheddar
spring onion, thinly sliced
freshly ground rock salt & black pepper
Method
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Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins.
-
Add the courgettes, put the lid back on and cook for 5 mins more.
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Throw in the spring onions, cover and cook for a final 5 mins.
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Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like.
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Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper.