Courgette and Potato Soup with Cheese Crisps
Courgette Soup is an ultimate way to use up the abundance of courgettes in your garden! Not only easy to make and delicious to eat, but certainly looks impressive when decorated with Cheddar Crisps.
Equipment
- Stick Blender or Liquidiser
Ingredients
For the Soup:
- 300 g potatoes peeled and tickly sliced
- 2 small brown onions cut into wedges
- 1 stock cube
- 500 g courgette cubed
- 100 g cheddar grated
- pinch of nutmeg
For the Cheddar Crisps:
- 50 g cheddar grated
- pinch of chilli powder
Instructions
To make the soup:
- Put your potatoes and onions in a large pan, crumble in a stock cube and pour just enough water to cover the vegetables. Bring to a boil and then cook for 8 minutes.
- Add cubed courgettes, cover with a lid and cook for another 10 minutes until vegetables are soft, but courgettes still retain fresh green colour.
- Remove the pan from the heat, add 50g of cheddar and a pinch of nutmeg. Then blend into a smooth soup using a liquidiser, food processor or stick blender.
- Serve with the remaining cheddar and two cheddar crisps on top.
To Make Cheddar Crisps:
- Pre-heat the oven to 220°C Fan. Line a large baking sheet with baking parchment.
- Coarsely grate 50g of Cheddar and from 8 mounts of cheddar on your baking sheet, spreading each into a thin even layer. Make sure you leave at least 2 cm space in between your crisps.
- Put them on the middle shelf of the oven for around 5-6 minutes, but keep an eye on them to make sure they don't colour too much or burn.
Notes
This recipe served 4 for lunch (served with bread) or 8 as a starter.
Nutrition
Calories: 256kcalCarbohydrates: 23gProtein: 13gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 502mgPotassium: 755mgFiber: 4gSugar: 6gVitamin A: 628IUVitamin C: 41mgCalcium: 307mgIron: 1mg
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