Munchy Monday #15: Courgette soup

This soup is very easy to make. We eat it cold in summer and hot in winter. The quantities given for this recipe are enough to serve 8 adults.

You will need:

1 1/2 kilos of small courgettes, peeled (optional) and roughly chopped
1 leek, washed and chopped
1/2 onion, chopped
1 small potato, peeled and chopped into chunks
1 1/2 litres water
Salt
Pinch ground nutmeg (optional)
Oil to fry

Method:

Gently fry the onion, leek and potato in a fairly large saucepan until soft. Be careful not to brown. Add courgette chunks and fry a couple of minutes more. Add water, salt and nutmeg and bring to boil. Simmer for 15 - 20 minutes, stirring occasionally. Blend until smooth and serve with croutons.

 

Note: the original recipe calls for four processed cheese triangles, added after cooking and before blending. I do not use these for two reasons: one, because I have an intolerance to milk and by-products and two, I honestly question their nutritional benefits. You can always add a swirl of cream just before serving. At least cream is real!