If you’re not fond of brie, use a creamy camembert or capricorn goat’s cheese.

Ingredients - serves 4

500g courgettes, trimmed
1 large onion, peeled & chopped
30g butter
sprig of thyme
1 ltre vegetable stock or Marigols Swiss bouillon
150g Somerset brie, chopped
salt, pepper
chive crème fraiche

Method

When I say chive crème fraiche I mean finely chopped chive mixed into crème fraiche - perfect to add once the soup is in the bowl.

Grate the courgettes (for super-quick cooking time) and set aside. Sweat the onion in the butter over a low heat for a few minutes to soften without colouring, add the courgettes, stir in, cover and cook a further few minutes. Pour over the stock, add the thyme, season with salt and pepper, raise the heat and bring to the boil. Return to a simmer for about 5 minutes, by which time the vegetables will be tender. Remove the thyme twig, pour into a liquidiser or blender together with the brie and blitz to a creamy soup.

Bring back to temperature, check seasoning, and serve with a spoon of chive cream.