The recovery from the flooding which devastated our town in December 2012 has been a long one, however  we have been able to take one small silver lining from it. Our vegetable garden has been producing a record crop since being flooded and we put this down to the incredibly rich mud which everything was coated in after the waters receded!

Back Garden

Back Garden

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Our crop of courgette have been out of this world – they are the size of marrows and we cannot eat them up quick enough. I’ve been trying to find new recipes to use and enjoyed this soup so much I’d like to share it with you. It’s adapted from BBC Good Food.

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Courgette, Potato and Cheddar soup

500g potatoes, unpeeled and roughly chopped
2 medium onions, roughly chopped
2 vegetable stock cubes
Tablespoon garlic pesto
1kg courgettes, roughly chopped
bunch spring onion, sliced – save 1 for serving, if eating straight away
100g extra-mature cheddar grated, plus a little extra to serve
good grating fresh nutmeg, plus extra to serve
Paprika to serve

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Fry the onions in the base of a large pan, using butter or olive oil. Put the potatoes in the 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. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.

Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. I used a whole nutmeg clove for this. Stir in your pesto – either make your own or use store-bought. This isn’t essential but I liked the extra depth of flavour that the garlic and basil gave.

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Whizz with a hand blender to make a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar and spring onions, and a sprinkling of nutmeg, black pepper and paprika. The paprika is mainly for aesthetic purposes but also because I bought some in Hungary and wanted to try it!

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The soup will freeze for up to three months – I am stock piling my freezer for lovely winter  post-long run weekend lunches with crusty bread and lots of cheese! It’s not the healthiest soup you can make, but the perfect thing to treat yourself to after a few hours outside if it’s cold.