courgette soup for lunch

Waitrose Food Illustrated back in 2002 gave an excellent recipe for an 'anysoup'. As long as you have potatoes, onions and stock, you can add pretty much any vegetable of your choice to make a soup. It's wonderful when you need to use up something in the fridge, or if you are dying to make use of a lovely seasonal vegetable.

It truly is a great seasonal base - and for today's lunch, courgettes were just the answer.

basically, it's

1 part potato (around 150 g)
1 part onion (around 150 g)
2 parts vegetables of your choice (300 g)
1 litre stock (i like to use homemade chicken stock) OR 850 ml stock + 150 ml milk (I prefer this method, and you can use skimmed milk)
black pepper
salt
butter, they say, but I would use oil - about 1 tbsp

They say it serves 6 but I would say 3.

Sweat the potatoes and onion. Add stock and vegetables, bring to boil and simmer for 30 minutes then use a hand blender to liquidize.

This is simple and easy, and very tasty. Even better the next day.

With the courgettes, I would top with a dollop of reduced fat creme fraiche and some chopped chives.

Calories - without the garnishes: 184 per serving. I would definitely serve with a mixed salad for lunch (see lunch salad posts) and if for dinner, maybe some bread too.