Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Vegetable oil -shredded
1 To 2 garlic cloves crushed. Few sprigs of parsley.
1 md Onion chopped. 1/2 pt 300 ml skimmed milk
1 lb 480 g courgettes trimmed and 1 tb Cornflour blended with a
-sliced -little water.
1 pt 600 ml vegetable stock. pn Nutmeg.
1 Round lettuce washed and Salt and pepper.

1. Heat the vegetable oil in a large saucepan and saute the garlic and
onion together for 3 to 4 minutes until softened. Add the courgettes
and cook stirring for 2 more minutes.

2. Add the stock to the saucepan and bring to the boil. Lower the
heat and add the lettuce and parsley. Cover and simmer for 20 minutes.

3. Blend the soup in a liquidiser or food processor until smooth.
Return to the saucepan and add the milk and blended cornflour, then
heat gently until thickened slightly. Season with the nutmeg salt and
pepper according to taste.

4. Serve one portion piping hot in a warmed soup bowl. Alternatively
the soup may be cooled and served chilled.

5. To freeze the remaining soup cool quickly and divide between three
rigid containers. Seal label and freeze for up to three months.
Defrost and re-heat gently to serve.

Preparation 10 minutes. Cooking 30 minutes.

Makes 4 portions 95 calories per serving.

Selections per serving Fat a quarter milk 1 vegetable 10 optional
calories.

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