Courgette and Potato Soup with Cashew Cream
Courgette and potato soup with cashew cream is a fast, simple and easy way to use up the ever abundant courgettes we find in supermarkets all over the world from London to Lagos.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Water
- 2 potatoes
- 2 courgettes
- 1 small onion
- 1 vegetable stock cube
- Nutmeg (a few shavings of whole nutmeg)
- Salt and freshly milled pepper to taste
Instructions
- 1
1. Peel and roughly cube the potatoes. Put into a pan on high heat with just enough water to submerge them. Bring to the boil and simmer.
- 2
2. Meanwhile, wash and chop the courgettes. Peel and dice the onion. The potatoes should have now simmered for 7 to 10 minutes. Add the courgettes and onion and crumble the stock cube over the vegetables. Cover and simmer for 5 to 10 minutes, ensuring the potatoes are fully cooked.
- 3
3. Turn off the heat, grate in some nutmeg and begin to blitz with a hand held blender. Top up with boiling water to get the desired consistency.
- 4
4. Check seasoning and add salt and pepper to taste then serve with a dollop of cashew and avocado cream.
- 5
*If you wish to add extra comfort to the soup, add 2 tablepoons of grated mature cheddar cheese.