Spiced courgette soup

Instructions

1. Mist a large pan with cooking spray and fry the courgettes, spring onions and garlic over a medium heat for 5 minutes, until just starting to soften. Add the ginger and curry powder and cook for 2 minutes, then pour in the stock. Bring to the boil then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
2. 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. Using a stick blender, blitz the soup until smooth.
3. Meanwhile, 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.
4. Ladle the soup into bowls, swirl in the yogurt and serve garnished with the toasted cumin seeds and remaining coriander.