Courgette, Carrot and Potato Cream Soup

Yield 4

Author Bibi

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Courgette, Carrot and Potato Cream Soup

Ingredients

Ingredients

• 2–3 courgettes, sliced
• 2–3 carrots, sliced
• 2–3 potatoes, sliced
• 1 stock cube or Vegeta, to taste
• Curry, to taste
• A small knob of butter
• Salt, to taste
• Water (enough to cover vegetables)

Instructions

Cook the vegetables

1. Place the sliced courgettes, carrots, and potatoes in a large pot.
2. Cover with water and bring to the boil.
3. Simmer until all the vegetables are soft.

Blend the soup

1. Use a blender or hand blender to purée the soup until smooth.
2. If you prefer a chunkier texture, blend only part of the soup.

Season and finish

1. Return the soup to the heat and bring to a gentle boil once more.
2. Add the butter, Vegeta (or stock cube), curry, and salt to taste.
3. Stir well until fully combined.

Serve

1. Serve hot, topped with fried bread cubes or croutons if desired.

Notes

• Add a splash of milk or cream for a richer texture.
• Curry can be adjusted for mild or spicier flavour.
• This soup freezes very well and reheats beautifully.
• For extra depth, sauté the vegetables briefly in butter before boiling.

Nutrition Facts

Calories

170

Fat

5 g

Sat. Fat

3 g

Carbs

30 g

Fiber

5 g

Sugar

8 g

Protein

4 g

Sodium

550 mg

Cholesterol

15 mg

• Add a splash of milk or cream for a richer texture.
• Curry can be adjusted for mild or spicier flavour.
• This soup freezes very well and reheats beautifully.
• For extra depth, sauté the vegetables briefly in butter before boiling.