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Method
Heat the oil in a pan & saute the courgette for 4 mins. Add the potatoes & garlic.
Cook for another 4 mins, then add the stock. stir well & bring to the boil & simmer for 18 mins, until the vegetables are tender.
Sprinkle in the goats cheese & seasoning & then blend until smooth.
Serve warm.
Goats cheese can be substituted with parmesan.
This soup can be frozen.
Ingredients
- 1½ Tablespoons of olive oil
- 550g courgettes – sliced
- 250g Potatoes chopped
- 2 garlic cloves. crushed
- 800ml vegetable stock
- 60g goat's cheese (crumbled)
- Seasoning
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