A healthy eating idea.
Suitable for Vegetarians
This lightly spiced soup is ideal for a delicious summer lunch.
Serves 6
1 litre/1 3/4 pints/4 cups chicken or vegtable stock
450g/1 lb courgettes/zuchinni, sliced
2 ripe avocados
3 tablespoons freshly squeezed lemon juice
175 ml/6 fl oz/ 3/4 cup of low fat natural yoghurt
2 teaspoons of Worcestershire sauce
1/2 teaspoon of chilli powder
Pinch of sugar
Splash of chilli sauce
Salt
In a large saucepan, bring the stock to the boil and then add the sliced courgettes/zuchinnis. Simmer for around 10 to 15 minutes then remove from the heat and allow to cool.
Remove the flesh from the avocados and place in a food processor along with the lemon juice. Process until smooth.
Add the drained courgettes/zuchinnis to the avocado (retaining the stock) and process until smooth.
Pour the puree into a separate bowl and add the reserved stock. Add around 2/3 of the yohurt, the Worcestershire sauce, chilli sauce, chilli powder, sugar and salt. Mix all the ingredients together, cover with cling film and chill in the fridge for around 3 hours.
Serve chilled with the remainder of the yohurt swirled through the soup.
We hope you enjoy this healthy low fat recipe.