Courgette soup

After spending the day studying and eating strawberries, I wasn't too in the mood to make something elaborate with the 5 courgettes that have been haunting my fridge for a week. It had got to the stage where if I didn't use them this evening, they'd have to be thrown - and that wasn't going to happen.

This soup is so simple, a throw-it-in-the-pan-and-carry-on-eating-strawberries kind of recipe.

5 or 6 medium courgettes, sliced
4 medium floury potatoes, 1inch dice
1 onion, finely diced
3 cloves garlic, finely diced
veggie or chicken stock
bay leaf
olive oil
squeeze lemon juice
salt and pepper
a green of your choice - I used spinach
optional: single cream
to serve: grated parmesan or pecorino

1, In a large pan, soften the onion with the olive oil, then add the potatoes and garlic. Stir for a few minutes, then add the courgette. Add a splash of water to stop the potatoes sticking.
2, Make up your stock, and add it to the pan to cover.
3, Add the bay leaf and leave the soup on a low heat to simmer for about 20 mins.
4, Check the potatoes are cooked, and add the spinach.
5, When the spinach is wilted, remove from the heat and leave to stand until lukewarm.
6, Using a hand blender or a food processor, blend the soup.
7, Reheat gently and season with salt and pepper. If using, add the cream.

Potato and leek crumble

My veg box arrives fortnightly from East Coast Organics. When I was growing up in Edinburgh my family used to get their large box every week - which includes more variety and obviously a greater volume of produce. I receive a "normal" veg box fortnightly and it serves me fine. I still have to buy the odd bit from shops, but in general I find that the staples last me and I can make several meals from the other veg that arrives.

Today I decided to use the leeks. It's cooking for MM tonight, and I always try to make something veggie-tastic. Leeks are so easy to use, and tonight I had the idea of making a savoury crumble. It'll be crunchy and also soft; the classic combination of leek and potato in a crumble.

Serves 4
Filling:
4 large floury or 'everyday' potatoes
6 small or 3 large leeks
2 bay leaves
Veggie stock
Salt and pepper
Topping:
2 oz butter
2 oz plain flour
2 oz porridge oats
2 oz cheddar cheese, grated


Heat the oven to 200°C, 400F, gas mark 6


1,  Peel and cut your potatoes into 1 inch sizes. Put them in a pan of cold water, bring to the boil and cook until soft, then drain.
2, Trim and clean your leeks, then slice at about 1cm intervals.
3, Heat a frying pan with a knob of butter and fry the leeks until soft.
4, Add the leeks to the potatoes with the bay leaves, veggie stock, and water to cover. Put on a low heat and season after about 15 minutes.
5, To make the topping, rub the butter and flour to form bread crumbs. Add the oats and continue rubbing. Finally mix in the grated cheese, taking care not to damage any of the "bread crumbs".
6, When your filling is the consistency of thick soup, pour into a dish and then shake the topping over.
7, Put in the oven for about 30-40 mins, or until lightly golden on top.


Serve with seasonal veggies of your choice, I did carrots and purple sprouting broccoli drizzled in lemon juice and butter with a sprinkling of black pepper. It was delicious!