Courgette and Potato Soup

8 ozs 225 gms new potatoes, cleaned
3 courgettes
1 onion, chopped
1 ozs 25 gms vegan margarine
1 pt 600 mls vegetable stock
1 bouquet garni
1 tsp miso or yeast extract
salt and pepper
Dice the potatoes with their skins on. Slice the courgettes. Sauté, in a heavy pan, the potatoes, courgettes and onions in the margarine for 5 minutes. Add the stock and bouquet garni then the miso or yeast extract and season. Stir. Cover with a lid and simmer for 20 minutes until the vegetables are tender.
Serves 4 people.
Serve with croutons.

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