Courgette Soup

Ingredients

• 1000 g Courgette, Raw, Average
• 2 Clove/6g Garlic, Raw, Average
• 1 Med/180g Onions, Raw, Average
• 250g Potatoes, White, Raw, Safeway*
• 1 Serving/15ml Oil, Olive, Extra Virgin, Carapelli*
• 5 g Chives, Fresh, Average
• 1 Tbsp/3.8g Parsley, Fresh, Average
• 800 ml Stock, Vegetable, Simply Stock, Knorr*
• 1 Pot/150g Yoghurt, Greek Style, GFY, Asda*

Method

1. Prepare the courgettes by washing and chopping into chunks. Cut the potatoes into small cubes.
   
2. Heat the oil gently in a large pan. Add the finely chopped onion and crushed garlic. Gently cook for about 5 minutes, to soften.
   
3. Add the potatoes. Stir and cook gently, covered, for about 15 minutes, until about half-cooked.
4. Add the courgettes and stir. Cook for a further 5 minutes until softened, stirring occasionally.
5. Add stock or plain water if preferred - just enough to cover the contents of the pan. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft.
6. Remove from the heat and liquidise. Season with salt & pepper and add the yoghurt and herbs before serving.