Potato and Courgette Soup

In a large frying pan, melt margarine; add onion and saute until translucent. Add diced potatoes, courgettes, thyme, rosemary, basil and white pepper,; cook for 5 minutes.

In a medium-sized cooking pot, add stock and bring to the boil. Add courgette-potato mixture; reduce heat and simmer about 15 minutes.

When cooked, puree in food processor or liquidiser in batches. Return to cooking pot, add milk and bring just to the boil, but do not boil. Add instant mash and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill. Soup may be served hot or chilled.