Courgette & potato soup

If you are looking for a quick lunch or a starter, then I strongly recommend you try this soup; with only 3 ingredients, not only is it very cheap, it is very, very easy to make. I guarantee that whoever you make it for will be very impressed with this humble soup. If courgettes aren’t in season, then swap them out for broccoli. Both vegetables sit comfortably next to the potato and onion and would be great with some croutons or cheese toast. Understanding how to make a brilliant bowl of soup takes a few simple steps and to learn more read my blog post here –

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Courgette & potato soup

Servings: 4

Ingredients

Servings

• 1 white onion, finely chopped
• 400 g potato, cut into small cubes
• 400 g courgette, cubed
• 500 ml vegetable stock (I prefer low salt)
• Salt & pepper
• 1 tbsp rapeseed oil
• 15 g butter (I used unsalted)

Instructions

1. In a large saucepan, heat the oil and butter until sizzling.

2. Add the onion and potato, cover and let the potato start to brown until going slightly crispy for around 10 minutes. Season well with salt and ground pepper. (this is the start of the flavour)

3. Check occasionally and stir with a wooden spoon to remove the potato and onion from the bottom of the pan.

4. Add the vegetable stock and courgette. Bring to a gentle simmer and simmer with the lid on for 20 minutes.

5. Allow the soup to cool slightly then either blend with a stick blender or a food processor. You can blend until smooth or leave half blended to provide some texture.