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Chilled soup: courgette and turmetic soup recipe


Makes 6 glasses:
500g courgettes
½ liter water
1 vegetable stock cube
1 clove of garlic
2 tbsp yogurt (not too thick)
½ tsp powdered turmeric   

Wash and dry the courgettes, chop the ends off and cut into round slices. Heat the water for the stock, mix the stock in, add the courgettes and crushed garlic. Cover and leave to cook for 20 min.

Blend the courgettes and garlic in a food processor, gradually adding the stock and yogurt. Season with the turmeric, add salt and pepper if necessary and refrigerate. Serve chilled.


Sarah Horrocks
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