Thanks to Trustee, Trish Handsley for sharing this lovely Autumn recipe

“I tried this soup recently when I was over-run with courgettes from our allotment. Its easy to make, tasty and freezes well. (with thanks to BBC Good Food where it gets 5 stars)”


500g potato, unpeeled, roughly chopped
2 vegetable stock cubes
1kg of courgettes, roughly chopped
Bunch of spring onions, sliced (save one for sprinkling)
100g extra mature cheddar cheese, grated (save some for sprinkling)
Fresh nutmeg, grated


  1. Put chopped potatoes into large pan, cover in cold water and crumble in stock cubes
  2. Bring to boil, cover and cook for 5 minutes
  3. Add courgettes, cook for a further 5 minutes
  4. Add sliced spring onions, cook for 5 minutes more
  5. Take off the heat, stir in cheese, season with nutmeg, salt and pepper
  6. Using a stick blender or covered blender, whizz to a thick soup, adding more hot water to achieve preferred consistency
  7. Serve scattered with extra cheese and spring onion and crusty bread – yum!