Courgette Soup with Cheese (4)
Ingredients
Instructions
  1. Put the potatoes in saucepan with enough cold water to cover. Crumble in the stock cube and bring to the boil, cover and cook over medium high heat for 5 minutes, then add the courgettes.
  2. Cover again and cook for a further 5-7 minutes or until the vegetables are just tender. Throw in the spring onions and cook for a further 5 minutes, covered, then remove from the heat.
  3. Add the nutmeg or mint and liquidise, adding salt and pepper to taste and a splash of boiling water if it requires thinning down.
  4. Just before serving, add in the cheese, stir well until you have a molten goo then serve piping hot, with an extra scattering of grated cheese.