Courgette and Potato Soup with Cheese Crisps Recipe
This hearty Courgette and Potato Soup with Cheese Crisps combines tender potatoes and fresh courgettes blended into a smooth, flavorful soup. Topped with savory cheddar crisps, this comforting dish is perfect as a light lunch or starter, offering a delicious balance of creamy texture and crispy cheese goodness.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British
Ingredients
Soup:
- 300 g potatoes, peeled and thickly sliced
- 2 small brown onions, cut into wedges
- 1 stock cube
- 500 g courgette, cubed
- 50 g cheddar, grated (for blending)
- Pinch of nutmeg
Cheese Crisps:
- 50 g cheddar, grated (for crisps)
- Pinch of chilli powder
Instructions
- Prepare the soup base: Place the peeled and sliced potatoes along with the onion wedges into a large pan. Crumble in a stock cube, pour in just enough water to cover the vegetables, and bring to a boil. Let it cook for 8 minutes until the potatoes and onions begin to soften.
- Add courgettes and cook: Add the cubed courgettes to the pan, cover with a lid, and continue cooking for another 10 minutes. Cook until the vegetables are soft but the courgettes still maintain their fresh green color.
- Blend the soup: Remove the pan from heat, stir in 50 grams of grated cheddar and a pinch of nutmeg. Using a blender, food processor, or stick blender, blend the mixture until smooth and creamy.
- Make the cheddar crisps: Preheat the oven to 220°C fan. Line a large baking sheet with baking parchment. Coarsely grate 50 grams of cheddar cheese. Spoon out eight mounds of grated cheddar onto the baking sheet, spreading each mound into a thin, even layer with at least 2 cm space between each crisp. Sprinkle with a pinch of chilli powder for a subtle heat.
- Bake the cheese crisps: Place the baking sheet on the middle shelf of the oven. Bake the cheese crisps for 5 to 6 minutes, watching carefully to prevent burning or over-browning. Remove once crispy and golden.
- Serve: Ladle the smooth soup into bowls and garnish with the remaining grated cheddar and two cheesy crisps on top for a delightful contrast of textures and flavors.
Notes
- You can substitute the stock cube with vegetable broth for a more natural flavor.
- Be careful when baking cheese crisps as they can burn quickly; keep a close eye during the last minutes of baking.
- Adjust the consistency of the soup by adding more water or broth if needed when blending.
- The pinch of chilli powder in cheese crisps adds a gentle kick but can be omitted for a milder taste.
- To make the soup vegan, substitute cheddar with a plant-based cheese and use vegan stock cubes.
