Spiced Courgette Soup Recipe

Serves 4

1 Point® per serving

Ingredients

800ml vegetable stock, made with 2 stock cubes
50g baby spinach
45g 0% fat natural Greek yoghurt
20g fresh coriander leaves, roughly chopped
4 spring onions, trimmed and finely sliced
3 garlic cloves, finely sliced
2 courgettes, trimmed and roughly chopped
1 lemon, zested and juiced
2cm fresh ginger, finely grated
½ tbsp mild curry powder
1 tsp cumin seeds
Calorie-controlled cooking spray

Method

Step 1: Mist a large pan with the cooking spray and fry the courgettes, spring onions and garlic over a medium heat for 5 minutes, until the vegetables start to soften.
Step 2: Add the ginger and curry powder and cook for 2 minutes.
Step 3: Add the stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
Step 4: Add the spinach and half the coriander to the pan and cook for 2 minutes until the spinach is wilted. Stir in the lemon zest and juice, then season to taste and remove from the heat.
Step 5: Using the blender, blitz the vegetables until there is a smooth soup.
Step 6: Toast the cumin seeds in a dry frying pan over a medium heat for 1-2 minutes until fragrant, then crush slightly using a pestle and mortar.
Step 7: Ladle the soup into bowls. Swirl in the yoghurt and garnish with the toasted cumin seeds and remaining coriander.

Serve each portion with a 50g mini naan bread. The recipe will no longer be gluten-free and remember to adjust the points accordingly.

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