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Nutrition Facts
Serving Size 1 (496g) Recipe makes 2 servings The following items or measurements are not included below: vegetable stock cubes
Calories 109
Calories from Fat 55		(50%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 67mg		2%
Potassium 606mg		17%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 3.0g	11%
	Sugars 5.8g
Protein 3.1g		6%
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Summer Courgette Soup With a Hint of Spice!

Recipe #379786 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eydis
Jun 30, 2009

This recipe leaves out potatoes so you can count on this for a low-calorie delicious lunch. Use homegrown if poss! You could swap the butter for low-calorie cooking oil but the flavour is never the same.

SERVES 2 -3 (change servings and units)

Ingredients

2 courgettes
2 garlic cloves
1 vegetable stock cube
1 pint water
salt
pepper
1 pinch dried chili pepper flakes (generous)
1 white onion (large)
1 tablespoon butter

Directions

1
Prepare the ingredients by washing and roughly chopping the courgettes into small chunks, chopping the onion and crushing the garlic.
2
Over a medium heat, melt the butter in a suitable saucepan.
3
Add garlic and onion and fry until soft.
4
Add courgettes and 'sweat' them until they start to go soft. Add chilli flakes.
5
Meanwhile, boil the kettle with just over a pint of water. Make up vegetable stock.
6
Add to saucepan and cook courgettes over a medium heat for around 10-15mins until they are soft. Season to taste and add extra chilli if needed.
7
Use a blender to liquify.
8
Serve! Lovely with fresh bread or rice cakes.