Serves 8

Prep: 15 mins

Cook: 30 mins

In my quest to find a variety of different recipes using up courgettes which are in abundance in

our garden at the moment, I have devised this soup which is lifted to a whole new level

with the wonderful flavours from the garnish.  

Za'atar is of Arabic origin and used as a prepared condiment generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, salt with the addition of Sumac.   It is worth making sure you have some in your larder.

This herby spice mixture together with the celery leaves make this soup taste really special.

Ingredients

    500g potato, peeled and cut into small pieces
  

    2 vegetable stock cubes

    1 litre water

    1kg courgettes, roughly chopped (I used more!)

    bunch spring onions, sliced

    100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve

   

      Creme Fraiche

      Za'atar

      Celery leaves

AND THIS IS WHAT YOU DO

1. Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins.
   
   
2. Add the courgettes and the spring onions, and add the remaining water.
   
   
3. Put the lid back on, bring to the boil and then allow to simmer for a good 20 mins.    As soon as you can pierce the vegetables easily with a sharp knife, it is ready to liquidise.
   
   
4. Take off the heat, then stir in the cheese and season with salt and pepper.
   
   
5. Whizz to a thick soup, adding more hot water until you get the consistency you like.
   
   
6. Serve with a swirl of Creme Fraiche, a decent pinch of Zatar and scatter celery leaves.
   
   
7. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.