Zucchini and leek soup

Description

At a glance

Nutrition rating

Allergy/intolerance

Serves

If you have lots of zucchini (courgette or squash), this is a quick recipe to turn them into a lovely light soup. The trick is to cook both the zucchini and the leeks long enough so they're nice and soft before you puree.

Ingredients

3-4 medium zucchini, around 500g or 1 lb
2 leeks, washed and sliced
2 cups chicken stock
2 tablespoons chopped fresh parsley
¾ cup non-fat plain yoghurt
freshly ground black pepper

To Serve:
3 slices wholemeal bread, toasted and cubed for croutons
2 tablespoons grated Parmesan cheese

Methods/steps

1. Slice the zucchini and leek thinly. Place in a saucepan with the chicken stock.

2. Bring to the boil, then reduce heat and simmer for about 5-7 minutes or until soft. Cool slightly and puree in a food processor or blender.

3. Return to the saucepan, add parsley and heat through. Stir through the yoghurt and pepper without boiling. Serve topped with a few toasted croutons if you like or crusty wholemeal bread.

Additional Tips

Variation:
Use two medium onions, peeled and sliced, instead of the leeks.

Preparation time: 10 min Cooking time: 10 mins

Nutrition per serve:
640 Kilojoules (153 Calories), 2g fat (including1g saturated fat), 19g carbohydrate (including 8g sugars), 5g fibre, 470mg sodium. Read our nutrition rating system.

* The sodium (salt) level will vary depending on which chicken stock you use. If you're on a low-salt diet, make your own at home from chicken bones. Try mine. Most commercial stocks add a lot of sodium.