Potato and courgette, cheesy soup

Prep: 15 mins

Cook: 15 mins

A healthy wholesome soup packed with courgettes.

500g potatoes, unpeeled and roughly chopped

4 carrots, sliced

50g pasta shells, cooked and set aside

2 vegetable stock cubes

1kg courgettes, roughly chopped

Bunch spring onion, sliced

100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve

Good grating fresh nutmeg, plus extra to serve

Using a large pan, add the potatoes and carrots and cover them with water.

Crumble the stock cubes in and bring to the boil.

Reduce the heat to medium, cover and cook for 5 minutes.

Add the courgettes, put the lid back on and cook for 5 minutes more.

Throw in the spring onions, and cook for a final 5 minutes covering again.

Remove from the heat, stir in the cheese and season with the nutmeg, salt and pepper.

Stir through the cooked pasta shells.

Serve scattered with extra grated cheddar, spring onions and pepper.

Serves
8

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Cheese, Pasta & Noodles, Vegetables

Recipe Type
Soups, Healthy, Kids Food

Special Info
Vegetarian

Level of Difficulty
Easy

You can blitz the whole soup in a food processor until creamy and just add in the cooked pasta at the end (this is good for hiding the vegetables).

Once cooled, this soup can be frozen for up to 3 months.

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