Zucchini, Potato

& Feta Soup

Serves 6

1 tbsp. olive oil

1 tbsp. butter

1 yellow onion, diced

4 medium potatoes, peeled, cubed

1 garlic clove, minced

6 ½ cups (1.5L) vegetable broth (stock)

⅓ tsp. ground turmeric

salt & pepper

2 medium zucchinis (courgettes)

2 tbsp. fresh dill, chopped

⅓ cup (80ml) single cream, or dairy free version

7 oz. (200g) feta cheese, cubed

What you need to do

1.Heat the oil and butter together in a pot over a medium heat. Add the onion and cook until softened, stirring often, for around 5 minutes.

2.Add the potatoes to the pot and cook for a further 2-3 minutes, stirring constantly. Next add garlic and pour in the vegetable broth. Bring to the boil and add the turmeric and season to taste with salt and pepper.

3.Finally, add the zucchini, bring to a boil and then lower the heat and simmer gently for 10 minutes. Once the potatoes have softened take the pot off the heat.

4.Now stir through the dill and cream, spoon into bowls and serve with the feta cheese.