Creamy courgettes soup

Name: Creamy courgettes soup
Cuisine: Indian, Asian
Ingredients: 2 tbsp olive oil; 3 medium courgettes (around 600g), trimmed and cut into 1.5-2cm chunks; 1 medium onion, peeled and roughly chopped; 2 tsp medium curry powder; 15g fresh root ginger, peeled and grated; 200ml full-fat coconut milk; 1vegetable or chicken stock cube; 8-12 fresh mint leaves, roughly chopped, plus extra to serve

8 steps

192 cals

Updated at: Thu, 17 Aug 2023 13:56:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories224.1 kcal (11%)

Total Fat20.1 g (29%)

Carbs11.1 g (4%)

Sugars6.6 g (7%)

Protein3.4 g (7%)

Sodium219.7 mg (11%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

600gcourgettes

medium, trimmed and cut into 1.5-2cm chunks

1onion

medium, peeled and roughly chopped

2 tspmedium curry powder

15gfresh root ginger

peeled and grated

200mlfull-fat coconut milk

1vegetable stock cube

or chicken

8fresh mint leaves

roughly chopped, plus extra to serve

Instructions

Step 1

Heat the oil in a large, wide-based saucepan and fry the courgette chunks and onion over a medium heat for 10-15 minutes, or until well softened, stirring regularly.

Step 2

Stir in the curry powder and ginger, and cook for 30 seconds.

Step 3

Pour in 500ml water and the coconut milk, crumble over the stock cube and bring to a simmer.

Step 4

Cook for 2-3 minutes, stirring regularly.

Step 5

Remove from the heat and season to taste with salt and ground black pepper.

Step 6

Add the mint to the pan and blitz with a stick blender until smooth.

Step 7

If the soup is a little thick for your taste, add a splash more water and warm through gently.