Photo of Spiced courgette soup by WW

Spiced courgette soup

Points® value
Total Time
40 min
10 min
30 min
Glossy green courgettes are cheap, plentiful and versatile – and they keep well, too. In this fuss-free soup, we’ve sautéed them with ginger and curry powder for a warming twist.


Calorie controlled cooking spray

4 spray(s)


2 medium, trimmed and roughly chopped

Spring Onions

4 medium, trimmed and finely sliced


3 clove(s), finely sliced

Root Ginger

1 inch slice(s), finely sliced

Curry Powder

½ tablespoon(s)

Vegetable stock cube

2 cube(s), to make 800ml stock


50 g, young-leaf

Coriander, fresh

20 g, leaves picked and finely chopped


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Cumin seeds

1 teaspoon(s), level

0% fat natural Greek yogurt

45 g


  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.


Serve each portion with a 50g mini naan bread. The recipe will no longer be gluten free.