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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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