Roasted Courgette and Mull Cheddar

Name: Roasted Courgette and Mull Cheddar
Total time: 30 min
Cuisine: British
Ingredients: 4 courgettes; 3 tbsp olive oil; 1 onion, roughly chopped; 2 garlic cloves, finely chopped; 1 bay leaf; 500 ml vegetable stock (or 1 vegetable stock cube); 500 ml vegetable stock (or 1 vegetable stock cube); 100 g Isle of Mull Cheddar, grated; 50 ml double cream; 10 g flat-leaf parsley, roughly chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Feeds
4

Difficulty
Easy
Ready in
30 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is an exceptional soup that I came up with in the London café when I accidentally ordered too much Isle of Mull Cheddar. It’s certainly one for the dairy lovers and makes for a tasty lunchtime treat.

Ingredients

4 courgettes
3 tbsp olive oil
1 onion, roughly chopped

Europe
United Kingdom
Scotland
Soup
Lunch
Vegetarian
Gluten-free
London

Method

Preheat your oven to 220°C/200°C fan.
Peel strips of skin off the courgettes so they look stripy, then cut them into 2cm dice. Pop onto a baking tray, then drizzle over 2 tablespoons of the olive oil and season with a good pinch of sea s