Courgette, garlic and cream cheese soup

I have had a request for the soup recipe so here it is:
If you are going to freeze it leave the cheese out and stir in when reheating. I also made it with some double cream added at the last minute, delicious.


Ingredients
Serves 4
1 kg courgettes - any size and colour
250g potatoes ,peeled or scrubbed
2 cloves garlic, peeled & crushed
1 medium onion, peeled & chopped
30ml olive oil
150g soft cheese
Handful fresh chives, chopped
Handful fresh summer herbs of your choice, chopped
1 ½ mild-flavoured stock made with Bouillon Veg powder

Method
Wash the courgettes and chop them into chunks. Cut the potatoes into cubes (smaller than 1 inch).
Heat the oil gently in a large pan. Add the onion and garlic.
Gently cook for about 5 minutes, to soften.
Add the potatoes. Stir. Cook gently, covered, for about 15 minutes, until about half-cooked.
Add the courgettes and stir. Cook for about 5 to 10 minutes until softened, stirring occasionally.
Add 1 1/2 pints of veg stock - just enough to cover the contents of the pan. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft.
Remove from the heat and blitz the soup.
Add the cheese & herbs.
Season to taste with salt & pepper.

Hope that you like it.

This is the Courgette Cake recipe which is wonderful!

225 g plain flour
1/2 tsp baking powder
2 tsp bicarb of soda
1/4 tsp salt
2 tsp cinnamon
3 beaten eggs
1 tablespoon golden syrup
150 ml sunflower oil
100 gm brown muscavado sugar ( I had none and used that granular brown, worked fine)
225 gm courgette grated
1 tsp vanilla essence
50 gm walnut pieces

Preheat oven to 180C

Sift together flour, BP, Bicarb , salt and cinnamon

Add all other ingredients and mix very well

Transfer to baking tin, I use a round 8" tin you could also use a loaf tin

Bake for 45 mins to 1 hour until skewer comes out clean

Cool in tin 10 mins and then turn out and allow to cool completely

Top with butter icing and bits of walnut.