Wash the courgettes and chop into chunks. Peel and cut the potatoes into small
Peel and slice the onion. Crush the garlic.
Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.
Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked..
Add the courgette chunks, salt and pepper to taste, chopped oregano and basil and
the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.
Either rub through a sieve or put through a blender to make a smooth pureee.
Return to a clean pan, re-heat and add the cream, grated parmesan and chopped chives without boiling.
Serve immediately with a sprinkling of cheese on the top of the bowls.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (71%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5mg||2 %|
|Sodium 22.6mg||1 %|
|Potassium 53.5mg||1 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.4g|
|Protein 0.6g||1 %|
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Calories per serving: 41
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