Recipe

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• 2 tsp olive oil
• 1 large onion, finely diced
• 2 or3 cloves garlic, minced
• 1 kg potatoes, peeled and diced
• 11/2 cup vegetable or chicken stock
• 2 zucchini unpeeled, grated
• 1 tsp nutmeg
• hot pepper flakes , to taste (optional)
• salt and pepper
• grated sharp cheddar
• croutons
• 2 tsp olive oil
• 2 garlic cloves, minced
• 2 sheets of lavash bread

• 1 Heat oil in a deep heavy saucepan over med-high heat. Add onion, cook until soft. Add garlic and cook 2mins. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 mins. or until potatoes are cooked. Add milk, zucchini, nutmeg and pepper flakes. Cook on low for another 10mins.
• 2 Remove from heat and let stand for ten minutes. Puree soup then return to pot and stir over low heat until heated through. Season with salt and pepper. Garnish with cheese and serve with croutons.
• 3 CROUTONS
• 4 Preheat oven to 350F. Line 2 baking trays with parchment paper. Combine oil and garlic in a small bowl. Brush lavash bread with oil, fold bread in half and tear along fold. Tear the bread until you have long strips 2cm wide. Put on trays and bake 10mins. or until golden and crisp.