Courgette & tomato soup
Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer
- Prep: 10 mins
Cook: 35 mins
- Serves 8
- Easy
Ingredients
- 1 tbsp butter
- 2 onions, chopped
- 1kg courgettes, sliced
- 1kg tomatoes, chopped
- 2 tbsp plain flour
- ½ tsp turmeric
- 2l chicken or vegetable stock from cubes
- crusty bread, to serve (optional)
Method
-
Melt the butter in a large pan,
add the onions and courgettes, and
cook for 5 mins on a medium heat,
stirring occasionally.
-
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.
-
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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