Tasty treats for spring
Minted Courgette Soup with Greek Yogurt
(Serves 4)
1tsp cornflour
1.5 litres vegetable stock
2 Maris Piper potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, chopped
4 courgettes, grated
40g fresh mint, stalks removed
200g greek yogurt
1 In a pan, blend the cornflour to a smooth paste with a little of
the vegetable stock, then pour in the rest.
2 Stir in diced potato, onion and garlic and bring to boil. Simmer uncovered for 15 minutes.
3 Add the grated courgette and cook for a further five to eight minutes. Remove from heat and stir in mint leaves. Using a
hand blender, whizz until smooth.
4 Season to taste then ripple the yogurt through. Ladle into bowls and serve with lightly toasted pitta fingers.
12:12am Friday 2nd May 2008
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