Takes approximately ten minutes plus fifteen minutes cooking time

Ingredients:

One large or two small courgettes, the fresher the better

One large or two medium white onion

Two cloves of garlic 

100ml white wine

One medium floury potato, peeled

Vegetable stock cube/stockpot

Two tablespoons of creme fraiche, double cream or natural yoghurt

Handful of strong cheddar, grated 

Method:

1. Chop the courgettes, onion and potato and put into a saucepan with the white wine and garlic and just enough boiling water to just cover the vegetables.
2. Crumble in the stockcube.
3. Bring everything to the boil until just softened.
4. Pour everything into a blender and whizz until smooth. Add the creme fraiche/cream/yoghurt and the cheddar and season well with salt and pepper to taste. Sometimes I add a little grated nutmeg too. 

  
“This soup is just full of freshness and bursting with flavour in the summer or winter months and is best served with a large wedge of homemade warm crusty farmhouse bread.”