Courgette and Leek Soup
1 tbsp olive oil
2 large leeks, sliced
450g/1lb potatoes, diced
900g/2lb courgettes (zucchini), thinly sliced
1.6 litres/2¾ pints/6¾ cups hot vegetable stock
1 bunch spring onions (scallions), sliced
125g/4oz Cheddar cheese, grated
salt and ground black pepper
1 Heat the oil in a large pan. Add the leeks and potatoes and cook over a low heat for 10 minutes. Add the courgettes and cook, stirring occasionally, for 5 minutes until all the vegetables
2 Add the hot stock and spring onions and bring to the boil. Season with salt and pepper, reduce the heat and simmer gently for 20 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until thick and smooth. Pour into a clean pan and reheat gently.
4 Serve the soup in warmed shallow soup bowls, sprinkled with the grated Cheddar cheese.