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Courgette & blue cheese soup (in the Cook's Essentials Soup Maker)


3 medium or 2 large courgettes, in 2.5cm (1") cubes

1 small onion, peeled & in quarters

1 small potato, in small dice

2 cloves garlic, crushed (or 2tsp crushed garlic from a jar)

2 x vegetable stock cubes

Ground black pepper

1 litre (1 3/4 pts) cold water

115g (4oz) creamy blue cheese, crumbled (eg St Agur, Dolcelatte)

1tbsp chopped fresh parsley

1tbsp chopped fresh chives



25g blue cheese, crumbled

Swirl double cream


Put all ingredients except cheese and chopped herbs into Soup Maker with enough water to reach the 'Max' level and select ‘Smooth’. Add crumbled cheese and chopped herbs and select ‘Blend’ then serve with a swirl of double cream and a sprinkle of the crumbled cheese.

s i m o n   b r o w n . t v

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