Ingredients

1 tbsp butter
2 onions
chopped
1kg courgette
sliced
1kg tomato
chopped
2 tbsp plain flour
½ tsp turmeric
2l low-sodium chicken or vegetable stock
from cubes
crusty bread
to serve (optional)

Method
step 1
Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.

step 2
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

step 3
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.