Potato and courgette soup
A deliciously creamy potato and courgette soup that makes a delicious summer lunch or starter. Easy to make and suitable for vegans.
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed or finely chopped
- 1 stick celery finely chopped
- 3 courgettes diced
- 4 small potatoes diced (weight around 450g)
- 1 litre vegetable stock
- Salt and pepper to taste
For the croutons
- 2-3 slices of ciabatta style bread
- 2 tbsp olive oil
- pinch sea salt
Heat the olive oil in a large saucepan.
Add 1 chopped onion, 2 cloves of chopped or crushed garlic and 1 stalk of chopped celery. Stir. Reduce the heat to low, cover the pan with a lid and sweat for 10 minutes until soft.
Add 3 diced courgettes, stir and cover again. Continue to cook for 10-15 minutes until soft. Stir often to avoid sticking.
Add 4 diced potatoes and a litre of hot vegetable stock. Bring to the boil then reduce the heat to low and simmer until the potatoes are soft.
Blend with a hand held blender. If using a jug blender allow to cool first.
Season to taste with salt and pepper and serve with croutons or sliced bread.
To make the croutons
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Cut the bread into chunks that are around 2-3cm square. Drizzle with olive oil and sea salt and mix well.
Spread onto a non-stick baking tray. Bake for 10 minutes then turn. Return to the oven for a further 5 minutes but keep an eye on the croutons to make sure they don't burn.