Wednesday, 10 August 2011

Courgette Soup (the healthy version)

I have previously posted this recipe for Italian courgette soup but this version is low fat, especially for those of us who have had a great holiday with very good food and returned home to 'the courgette invasion' in the garden.

If you would prefer the full fat version see my post for 04.08. 2010.

Serves 4


500g courgettes, roughly chopped
4 cloves garlic, chopped
Small bunch of basil, roughly torn
Small bunch flat leaf parsley, finely chopped
1 litre chicken or vegetable stock
2 oz parmesan cheese, finely grated
2 tbsp low fat yoghurt
1 tsp olive oil
Salt and pepper

Heat the oil in a heavy based pan over a medium heat, add the courgettes salt, pepper and garlic, cook for 6 minutes until softened, stirring continuously.

Add the basil and cook for 1 minute then add the stock and simmer, without a lid for 10 minutes.

Remove from the heat and blend until smooth.  Place back on a low heat and add the parmesan cheese, parsley and stir in the yoghurt.  Warm through gently and serve immediately in warmed bowls.

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