1kg courgettes, chopped into chunks
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
250g potatoes, peeled and cubed
30ml olive oil
150g soft cheese
1 ½ pints water
Handful fresh chives, chopped
Fry the ingredients.
Heat the oil in a large pan over a gentle heat and add the garlic and onion. Fry them for 5 minutes until they soften. Add the potatoes and stir the ingredients together. Cover the pan and gently cook for 15 minutes until the potatoes are half done. Add the courgettes and stir together. Cook for 5 minutes until they have softened.
Make the soup.
Add the water to the pan so that the contents are just covered. Bring the water to the boil, then reduce the heat and simmer for 10 minutes until the potatoes are soft.
Remove the soup from the heat and pour it into a blender and blend until smooth. Add the cheese and herbs and season to taste with salt and pepper. Delicious served with fresh bread.