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Courgette & Tomato Soup |
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| Serves 8 |
Prep 10 mins |
Cooking 35 mins |
Easy |
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Ingredients |
1 tbsp butter
2 onions, chopped
1kg courgettes, sliced
1kg tomatoes, chopped
2 tbsp plain flour
½ tsp turmeric
2l low-sodium chicken or vegetable stock from cubes
crusty bread, to serve (optional)
salt & pepper
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Melt the butter in a large
pan, add the onions and courgettes, and cook for 5 mins on
a medium heat, stirring occasionally.
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Add the tomatoes and flour.
Cook for a couple of mins, stirring around to stop the
flour from becoming lumpy. Add the turmeric and stock,
cover and simmer for 30 mins.
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Purée with a stick blender,
then sieve if you want a really smooth texture. Serve hot
with crusty bread, if you like, or chill, then freeze for
up to 2 months.
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DAILY
DINNERS 
