Courgette, Potato & Cheddar Soup

Name: Courgette, Potato & Cheddar Soup
Cuisine: European
Ingredients: 500 g potatoes, unpeeled and roughly chopped; 2 vegetable stock cubes; 1 kg courgettes, roughly chopped; 1 bunch spring onions, sliced, reserve one to serve; 100 g extra-mature cheddar or vegetarian alternative, grated, plus extra to serve; Fresh nutmeg, grate; Salt and black pepper, to taste; Water, enough to cover the potatoes

1 step

Updated at: Fri, 23 Oct 2026 19:22:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories117.8 kcal (6%)

Total Fat4.9 g (7%)

Carbs14.5 g (6%)

Sugars3.9 g (4%)

Protein5.8 g (12%)

Sodium389.9 mg (19%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

500gpotatoes

unpeeled and roughly chopped

2vegetable stock cubes

1kgcourgettes

roughly chopped

1 bunchspring onions

sliced, reserve one to serve

100gextra-mature cheddar

or vegetarian alternative, grated, plus extra to serve

enough to cover the potatoes

Instructions

Step 1

Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, cover and cook for 5 minutes. Add the courgettes, replace the lid and cook for 5 minutes more. Add the spring onions, cover and cook for a final 5 minutes. Remove from the heat. Stir in the cheese and season with nutmeg, salt and pepper. Blend until thick, adding hot water to reach your preferred consistency. Serve with extra grated cheddar, spring onions and nutmeg or pepper. Alternatively, cool and freeze in freezer bags or containers with tight lids for up to 3 months.