Courgette & tomato soup

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N/A

Source

Ingredients

1 tbsp butter

2 onions , chopped

1kg courgette , sliced

1kg tomato , chopped

2 tbsp plain flour

½ tsp turmeric

2l low-sodium chicken or vegetable stock from cubes

crusty bread , to serve (optional)

Method

Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.

Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.