Courgette & Tomato Soup
- 1 tbsp butter
- 2 onions , chopped
- 1kg courgette , sliced
- 1kg tomato , chopped
- 2 tbsp plain flour
- ½ tsp turmeric
- 2l vegetable stock from cubes
- Bread , to serve (optional)
Method
STEP 1
Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
STEP 2
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.
STEP 3
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.
