Courgette and Potato Soup with Cashew Cream


I made a lovely courgette and potato soup today because I didn’t know what else to do with the courgettes I had in my fridge. I honestly don’t know why I buy them so often as I seldom get around to cooking them all before they go off, freeze and then defrost at the back of the fridge (getting very watery and squishy) or get just plain stale. Ok, so I guess I have given away how untidy and disorganised my fridge can get; why aren’t the courgettes in the salad crisper section? Ummm ?. But it is my mess and I always know where to find things (if no one cleans it up hehe) 🙄 . I suppose I buy the courgettes because I am constantly fantasising about that courgette lasagne or zoodles (courgettes are also called zucchini and can be spiralised to make zucchini noodles, hence zoodles). And don’t forget how much I love them grilled. Yet still, I buy more than I can use in a week. (Hmmmm… is that my fault or the supermarket’s?)

But I digress (I always do!) In my attempt to have more light and healthy eating days, the first thing I always opt to do is to go plant strong and minimise my meat consumption. Breakfast is normally a bowl of fresh fruit topped with yoghurt, followed by a mid morning cup of tea. A simple soup has always been my go-to lunch dish whether at work or at home. There really is no excuse, I should never have to waste anything else again. Not with how quick, easy, tasty and freezable (for them lazy days) a blofo soup is. Um, Ghanaian soups are generally more laborious.

Soup Ingredients (for 2 servings)

2 potatoes
2 courgettes
1 small onion
1 vegetable stock cube
Nutmeg (a few shavings of whole nutmeg)
Salt and freshly milled pepper to taste


1. Peel and roughly cube the potatoes. Put into a pan on high heat with just enough water to submerge them. Bring to the boil and simmer.
2. Meanwhile, wash and chop the courgettes. Peel and dice the onion. The potatoes should have now simmered for 7 to 10 minutes. Add the courgettes and onion and crumble the stock cube over the vegetables. Cover and simmer for 5 to 10 minutes, ensuring the potatoes are fully cooked.
3. Turn off the heat, grate in some nutmeg and begin to blitz with a hand held blender. Top up with boiling water to get the desired consistency.
4. Check seasoning and add salt and pepper to taste then serve with a dollop of cashew and avocado cream.

*If you wish to add extra comfort to the soup, add 2 tablepoons of grated mature cheddar cheese.

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