Ingredients:

1 tbsp oil

150g mushrooms, sliced

1 onion, chopped

1 clove garlic, crushed

750g/1 lb 10oz courgettes, chopped

450ml/ ¾pt vegetable stock

150ml/ ¼pt water

Juice of 1 lemon

200g/7oz Laughing cow cheese

Pinch of nutmeg

Salt, pepper

Method:

1. Heat the oil in a pan and cook the mushroom slices for a few mins, then remove from the pan and set aside.

2. Add onion to the pan and cook for 3-4 mins, then add garlic and courgettes and cook for another 2 mins.

3. Pour in the stock, water and lemon juice, cover and simmer for 10 mins.

4. Blend the soup with a hand mixer, then add the cheese and simmer until the cheese has melted.

5. Return the mushroom slices to the soup, season with salt, pepper and pinch of nutmeg and serve.