Carrot and Courgette Soup

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

Carrot & Courgette Soup

Christine Hammond

Carrot and Courgette soup

Ingredients
1oz butter
2 large onions (peeled and chopped)
1lb  carrots
1lb courgettes
14 fl ozs hot veg stock
14 fl ozs semi skimmed milk
1/4 tsp ground nutmeg

For serving
Grated Cheddar cheese
Salt & pepper to taste
A few chopped chives and parsley

Melt butter in large pan.  Add chopped onions and sauté gently for approx 5 mins.

Meanwhile trim and peel carrots and prepare courgettes.  Chop both into large chunks.  Add to the pan and continue to sauté for a further 5 mins.

Add the hot stock to the pan and stir in the milk.  Put lid on pan and leave to simmer gently until veg is soft.  (About 30 mins).

Liquidise soup in batches or blend in pan using a hand blender.

Serve in bowls - stirring in some cheese if desired.  (I used fromage frais).

Sprinkle with chopped chives or parsley.

       

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