Courgette & Tomato Soup

Ingredients

• Oil for frying
• 2 onions, chopped
• 1kg courgette, sliced
• 1kg tomato, chopped (or 2 tins)
• 2 tbsp plain flour
• ½ tsp turmeric
• 2l chicken or vegetable stock
• 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.