Chilled courgette and yoghurt soup

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 5
    olive oil
  • 1
    onion, chopped
  • 2
    large potatoes, peeled and cubed
  • 1
    bunch of spinach, washed, stalks removed
  • 4
    spring onions
  • 1
    lemon (juice only)
  • 15
    chicken or vegetable stock powder
  • 1
    boiling water
  • 8
    courgettes, trimmed and chopped
  • salt and milled pepper
  • 250
    low-fat yoghurt (a generous cup)


Heat olive oil in a large saucepan and sauté onion until glossy. Add diced potato and coat with oil. Roughly chop spinach and add to the saucepan with the spring onions and lemon juice. Sauté for a few more minutes. Dissolve stock powder in the boiling water and pour into the saucepan. Add courgettes and bring to the boil. Cover and simmer until courgettes are just soft. Season well. When cool, spoon vegetables and stock into blender, add 3/4 cup yoghurt and blend until smooth. If soup is too thick, add more stock. Pour into a bowl, cover and chill until needed. Serve with a dollop of the remaining yoghurt in each soup plate. Per portion: 578 kJ; 20 g carbohydrate; 8 g protein; 4 g fat

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