Courgette, Potato and Cheddar Soup
Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes.
Bring to the boil, then cover and cook for 5 mins.
Add the courgettes, put the lid back on and cook for 5 mins more.
Throw in the spring onions, cover and cook for a final 5 mins.
Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper.
Whizz to a thick soup, adding more hot water until you get the consistency you like.
Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper.