Very Bored Cook

Me again…. I’m on a roll! It was a pretty emotional August. Issues. Issues. Issues… Leaving a job for an amzing job, amazing job falling through, finding myself unemployed, temping, and now… well you’ll have to watch this space.

Consequently I’ve found myself at home at lunchtime rather a lot. I’m jobless so can’t pop out and buy a sarnie so; I’ve been eating lots of homemade soups. Friday’s was particularly good – even if I do say so myself…

Serves 1 and only takes 15 minutes

1 Medium potato
2 small courgettes
1 SMALL shallot
1 Vegetable stock cube
Sprinkle of nutmeg
250ml water

• Chop the potato, don’t bother peeling it and put it in the pan with the water
• Bring to the boil and sprinkle in the stock cube
• Lid on and boil gently for 5 minutes
• While that is boiling roughly chop the courgetts, the shallot and grate the cheese

• After 5 minutes pop the courgettes and shallot into the pan and gently boil for a further 5 minutes with the lid on
• Take off the heat and stir through most of the cheese (leave some aside for sprinkling), the nutmeg and season with a little black pepper (don’t worry about salt the stock cube has quite a bit of salt in it)
• Using the hand blender blend the soup

• Pour straight into a bowl and sprinkle with the remaining cheese
• Serve

The whole thing took me about 15 minutes – so so quick and not too unhealthy (ok the cheddar isn’t the healthiest thing in the whole world) but actually, if you want to make it a little healthier, use about 50 grams (if that) of parmesan, stir through and then sprinkle on the top – Parmesan is healthier and has a stronger flavour so you won’t need to use as much.

I should add that I got most of this recipe from this month’s Good Food, but their recipe is for 8 people…