Serves 6
30-40 mins
Wee Buns Cookery School

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.

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