Spiced courgette soup
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Courgette
2 medium
Spring Onions
4 medium
Garlic
3 clove(s)
Root Ginger
1 inch slice(s)
Curry Powder
½ tablespoon(s)
Vegetable stock cube
2 cube(s)
Spinach
50 g
Coriander, fresh
20 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Cumin seeds
1 teaspoon(s), level
0% fat natural Greek yogurt
45 g
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.
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