1 oz/25g butter
1 onion, chopped
1 clove garlic, crushed
1 level tsp cumin
5 oz/150g potato, diced
12 oz/350g courgettes, sliced thickly
¾ pt/425ml stock
¼ pt/150ml cream
salt and pepper
1. Melt butter in pan, add onion, garlic and cumin and cook gently for a few minutes.
2. Add potatoes and courgettes and cook for a further few minutes before adding stock.
3. Bring to the boil, cover and simmer gently for 20-25 minutes or until vegetables are tender.
4. Liquidise, season and add cream before serving.
Joan Maclennan, Kiltarlity