Courgette & Tomato Soup


  • 1 tbsp butter
  • 2 onions, chopped
  • 1 kg courgette, chopped
  • 1 kg tomatoes, chopped
  • 2 tbsp plain flour
  • 1/2 tsp turmeric
  • 2 ltr vegetable stock (from cubes)


Melt the butter in a large pan, add the onions and courgettes.  Cook for 5 minutes on a medium heat, stirring occasionally.  Add the tomatoes and flour, cook for a couple of minutes while stirring to stop the flour from becoming lumpy.  Add the turmeric and stock.  Cover and simmer for 30 minutes.  Puree with a stick blender.  Serve hot with crusty bread.