Written by Catherine Saxelby
on Tuesday, 07 July 2009.
Tagged: easy, healthy cooking, low fat, soup, vegetables
If you have lots of zucchini (courgette or squash), this is a simple recipe to turn them into a lovely light soup. Here's the trick: make sure you cook both the zucchini and the leeks for long enough first so they're quite soft before you puree.
640 Kilojoules (153 Calories), 2 g fat (including 1 g saturated fat), 19 g carbohydrate (including 8 g sugars), 5 g fibre, 470 mg sodium *. Read our nutrition rating system.
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 with a hand-held stick blender.
3. Return to the saucepan, add parsley and heat through. Stir through the yoghurt and pepper without boiling. Serve sprinkled with Parmesan and topped with a few toasted croutons if you like.
* 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.
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