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Name: Chunky Courgette Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Leeks; 4 Medium-size courgettes; Salt and pepper; 600 ml Stock; (1 pint); 2 Celery sticks; chopped; 3 Medium-size potatoes; 50 g Cheddar cheese; grated (2oz)

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INGREDIENTS

2 Leeks
4 Medium-size courgettes
Salt and pepper
600 ml Stock; (1 pint)
2 Celery sticks; chopped
3 Medium-size potatoes
50 g Cheddar cheese; grated (2oz)

Servings

INSTRUCTIONS

1. Peel the potatoes and wash the leeks. 2. Chop them and cook in the well seasoned stock with the celery until they are tender. Liquidise. 3. Cut the courgettes in half lengthways and then cut across into chunks. 4. Simmer in the puree until cooked through but still crisp. 5. Stir in the cheese and heat through until it melts. 6. Season to taste and serve. NOTES : Make this soup when the last of the courgettes are still around and the first old potatoes out of the ground. It is consoling food on the first chilly evenings of autumn.

NOTES

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 4 servings

Calories: 27
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 47.7mg		2 %
Potassium 80.1mg		2 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5.5g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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