Raasay Walled Garden Courgette Soup with Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

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.


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


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