Chilled courgette and yoghurt soup

SHAPE
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

5.00 ml fresh chillies — 573
1.00 onion — chopped
2.00 potatoes — large, peeled and cubed
1.00 spinach
4.00 spring onions
1.00 lemon — juice only
15.00 ml stock powder — vegetable or chicken
1.00 Litres water — boiled
8.00 courgettes — chopped
salt and freshly ground black pepper
250.00 ml yoghurt — low fat
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Method:

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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