Spiced Courgette and Squash Soup
This Spiced Courgette and Squash Soup merges various vaguely Indian ideas together into a pleasing fusion of flavours with a gently warming piquancy. It’s just the thing as the nights draw in. I use the pressure cooker to speed things up and to intensify the taste – if you don’t have one you’ll need to simmer for about 40 minutes. It’s pretty filling but, remarkably, works out at less than 30 kCal/100g!
Ingredients
Method
- Heat the pressure cooker and spray with oil. Peal & slice the onion, celery & garlic, add to the pan and soften over a low heat
- Blend in the spices, then add about 100 ml of stock and stir well.
- Peal the squash, removing the seeds, then chop it and the courgettes into chunks. Add to the pan.
- Pour in the remaining stock. Season with plenty of salt & black pepper to taste.
- Put on the lid and bring up to pressure for 12-15 minutes. Remove from heat and allow to depressurise.
- Use a hand-held blender to create a thick potage. Check again for seasoning and (if you’re not dieting) enjoy with some chunky bread!