Courgette, potato and Parmesan soup

I made this soup based on ingredients I had in the garden and in the fridge. It turned out nice, so here's the recipe:

800 g potatoes
1 kg courgettes (big ones are fine)
2 medium carrots
2 vegetable stock cubes
6 tbsp grated Parmesan
1/4 tsp nutmeg
salt and pepper

1. Boil a kettle of water.

2. Optionally peel the potatoes. Roughly chop them and put them into a large pan with just enough boiling water to cover them. Crumble in the stock cubes. Bring back to the boil, then cover and cook for 5 minutes.

3. While the potatoes are cooking, peel and chop the carrots and chop the courgettes into chunks. After the 5 minutes is up, add the carrots and courgettes, put the lid back on and cook for 10 more minutes.

4. Take off the heat, then stir in the Parmesan and season with the nutmeg, salt and pepper. When it has cooled enough not to damage your liquidiser, liquidise it to a thick soup. Optionally add more boiling water if you would like a less thick consistency.