Courgette & Tomato Soup


  • 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.