Raasay Walled Garden Courgette Soup with Cheese

Name: Raasay Walled Garden Courgette Soup with Cheese
Cuisine: British
Ingredients: 1 organic vegetable stock cube; 250 g potatoes, washed, unpeeled or peeled, roughly chopped; 12 thin or 6 fat spring onions, trimmed, chopped; 500 g courgettes, roughly chopped; 50 g grated Cheddar (I like Isle of Mull cheese) plus extra, to serve; 50 g grated Cheddar (I like Isle of Mull cheese) plus extra, to serve; grating of fresh nutmeg or small handful of fresh mint leaves; grating of fresh nutmeg or small handful of fresh mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Kate likes to add a grating of nutmeg at the end; I prefer a handful of fresh mint leaves. The soup is made with unpeeled potatoes on the island, but I usually like to peel. So it’s up to you; it all depends on the quality of the potato and the season.

Ingredients

250 g potatoes, washed, unpeeled or peeled, roughly chopped
1 organic vegetable stock cube
500 g</

Europe
United Kingdom
Soup
Gluten-free
Vegetarian
Scotland

Method

Put the potatoes in saucepan with enough cold water to cover. Crumble in the stock cube and bring to the boil, cover and cook over medium high heat for 5 minutes, then add the courgettes. Cover again and cook for a further 5-7 minutes or until the vegetables are just tender. Throw in the spring onions and cook for a further 5 minutes, covered, then remove from the heat, add the nutmeg or mint a