Courgette & tomato soup

• butter↗1 tbsp 1 tbsp
• onions↗2 2

  chopped

• courgette↗1kg 1kg

  sliced

• tomato↗1kg 1kg

  chopped

• plain flour↗2 tbsp 2 tbsp
• turmeric↗½ tsp ½ tsp
• low-sodium chicken or vegetable stock↗2l 2l

  from cubes

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.

2. 2

   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.

3. 3

   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.