Vegetable stock, 1 potato, 2 courgettes, gruyere, lemon
This soup has a velvety thick texture and the fresh flavour of the courgette and lemon is undercut beautifully by the rich nuttiness of the gruyere.
1) Peel and dice 1 potato and simmer in 1 pint of vegetable stock and the juice of 1 lemon for 20 minutes. Remove the potatoes with a slotted spoon and either mash or blend until completely pureed.
2) Add the potato back to the vegetable stock and stir through until fully integrated.
3) Grate 2 courgettes into the soup and stir through. Season with salt and freshly ground black pepper.
4) Allow the courgette to soften, simmering it on a low heat for 5 - 10 minutes and then finish by stirring through a handful of grated gruyere.