Courgette and Blue Cheese Soup

Makes 1-5-2L

It’s always satisfying making something delicious out of some ingredients you have lying around!

This makes a rich and moreish soup but would also work well as a sauce for a pasta bake (who doesn’t love a hidden veg meal for the kids?!)

Ingredients:

Roughly 1.5kg of courgettes, seeds removed if grown too large, roughly chopped

2 white onions, peeled and roughly chopped

Garlic (a couple of fat cloves, crushed or 1 tsp garlic powder)

Salt and pepper

Oil

500ml vegetable stock or water

100g blue cheese

50ml double cream (plus extra for drizzling)

Step 1: Preheat the oven to 180c fan. Mix the diced courgettes and onions with the garlic, a good grind of salt and pepper and a drizzle of oil. Divide between a couple of baking trays (Use baking trays with raised edges as the courgettes will relinquish water that you will want in the soup) and roast for 30-40 minutes. They should be softened but not browned.

Step 2: Transfer the contents of the baking trays, along with any liquid, to a saucepan. Add the hot stock (or water) and crumble in the cheese. Bring to a simmer whilst stirring to help melt the cheese and then once melted remove from the heat.

Step 3: Blend until smooth and then stir through the cream. Taste for seasoning and adjust as needed and then serve. Add a little extra cream if you like!