- 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)
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.