Carrot & Courgette Soup

Simple to make and so good for you, our warming soup recipe is perfect for cold February days.

Serve with Dean’s Oat bites or crusty bread for a satisfying lunch.



  • a little olive oil
  • 2 large onions, peeled and roughly chopped
  • 500g carrots, peeled & roughly chopped
  • 500g courgettes, washed and sliced
  • 400mls hot vegetable stock
  • 400mls semi-skimmed milk
  • 1/4 teaspoon freshly grated nutmeg
  • 30g strong cheddar cheese, grated
  • sea salt & freshly ground black pepper
  • a little chopped parsley or snipped chives to serve

Follow these steps

  • Heat the olive oil in a large soup pan - add the chopped onions and sauté for about 5 minutes or until soft.
  • Add the prepared carrots & courgettes to the pan and continue to cook for a further 5 minutes. Add the hot stock, milk and nutmeg. Cover with a lid and simmer gently for about 30 minutes or until the vegetables are tender.
  • Liquidise the soup in batches or blend to a smooth consistency in the pan using a stick blender. Stir through the grated cheese until melted, season well with sea salt and freshly ground black pepper.
  • Serve in warmed bowls with a sprinkling of parsley or chives.
  • Serves 6

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