This recipe is something that my mum used to make from time to time for my dad who wasn’t the biggest meat eater.
With it being National Vegetarian Week it’s been lovely to dust off some old family favourite dishes and share them with you.
This soup is so simple and hearty, great for all the family too and if you don’t like it chunky? Blend it until it’s to your preferred texture!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 2 servings
|500 g||courgette, cut on the diagonal into slices||570 g||new potatoes||140 g||onion, cut into rings||15 g||olive oil||water||salt and pepper|
- Add the olive oil to a large saucepan along with the onion and courgette pieces – see the notes section on guidance on the size to cut the courgette.
- While the courgettes and onion soften in the pan, cut the new potatoes into 20mm size chunks (approximately) and add them to the pan.
- Give the vegetables a good stir before adding enough water just to cover the vegetables.
- Cover the pan and bring the pan to the boil before turning it down to a moderate simmer.
- Check the pan after 30 minutes. If the potatoes still aren’t cooked through, leave the soup to cook and check it again until the new potatoes are tender.
- When the soup is ready, season it to taste and serve.
- If you prefer your soup blended, carefully blend the soup (it’s really hot!!) until it’s your preferred texture.
- I like to cut the courgette into 10mm diagonal slices so that it holds it shape while the potatoes cook. If you cut them too small they’re likely to turn into indistinguishable mush.
- If you’d prefer to make this soup stretch to 4 servings, serve it with some lovely fresh bread.