Spiced courgette soup
Calorie controlled cooking spray
2 medium, trimmed and roughly chopped
4 medium, trimmed and finely sliced
3 clove(s), finely sliced
1 inch slice(s), finely sliced
Vegetable stock cube(s)
2 cube(s), to make 800ml stock
50 g, young-leaf
20 g, leaves picked and finely chopped
1 zest(s) of 1
Lemon Juice, Fresh
1 teaspoons, level
0% fat natural Greek yogurt
- 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.
- 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.
- 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.
- Ladle the soup into bowls, swirl in the yogurt and serve garnished with the toasted cumin seeds and remaining coriander.