Courgette & tomato soup
By Good Food
Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer
- Prep:10 mins
Cook:35 mins
- Serves 8
- Easy
Nutrition per serving
- kcal 90
- fat 3g
- saturates 1g
- carbs 12g
- sugars 8g
- fibre 4g
- protein 4g
- salt 0.8g
Ingredients
- 1 tbsp butter
- 2 onions, chopped
- 1kg courgettes, sliced
- 1kg tomatoes, chopped
- 2 tbsp plain flour
- ½ tsp turmeric
- 2l chicken or vegetable stock from cubes
- crusty bread, to serve (optional)
Method
Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.
