Wednesday, 2 February 2011

Courgette soup

Well not totally courgette, - this one is based around potato soup because it's such a favourite here.

2 large or 4 small potatoes
1 medium courgette (or more if your garden has gone mad like ours)
2 wedges of pumpkin (you could use kumera instead)
oil
Massell chicken style stock, about 2 cubes/ 2 teaspoonfuls
boiling water
1/2 cup red lentils

salt and pepper to taste

Chop veges into cubes, leave pumpkin in wedges with the skin on.
Heat oil and lightly fry the potato cubes and the stock, add the other ingredients except seasonings, bring to the boil and then simmer until everything is tender/ mushy. Remove skin from pumpkin and discard if necessary (depends on type of pumpkin- must do this with butternuts and the big grey ones)
mash or stick blend, season to taste and serve with scones or crusty bread.

Really you could put just about anything that will go soft in this soup, but this combo is a real hit with the kids.

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