Servings: Serves 6

Cooking time: 30-40 mins

Ingredients

• 500g courgettes (6-8 small courgettes) washed and diced with skin on
• 150g potatoes ( 1 large ), peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 900ml approx stock , vegetable or chicken
• Salt and pepper
• Olive oil
• Knob of butter (optional)

Method

1. Heat a heavy based saucepan on a medium heat, add a little olive oil and then the chopped onion and garlic and cook gently while you prepare the courgettes and potato.
2. Heat the stock in a separate pan.
3. Add the potatoes and butter to the onion and garlic and then the courgettes. Stir well and allow to cook for a few minutes.
4. Add the stock and season.
5. Simmer on a gentle heat until the potatoes and courgettes are cooked and soft , approximately 20 – 30 minutes.
6. Blitz with a blender, adjust the seasoning and add more stock or water if necessary to achieve a good consistency.

Notes

Try to use the nice small courgettes and if you have courgette flowers you can blitz those in at the end.