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Courgette and Dill Soup

This is a light flavoured courgette (zucchini) soup. Zucchini are low in saturate fat and cholesterol, and a good source of folate, potassium, and vitamins A and C. Dill has a soft, sweet taste and a rich pleasant aroma. It contains vitamin A, zinc, copper, iron and calcium, and many anti-oxidant compounds.


2 grated courgettes
1 chopped onion
¼ cup olive oil
1½ cups vegetable stock
Freshly chopped dill
Salt and pepper

Cooking Instructions

  • Fry the onion and courgettes in the olive oil until softened. Add the vegetable stock and bring to the boil. Simmer for about 5 minutes, then puree until smooth.
  • Season with salt and pepper and lots of fresh dill.
Serves 2 people

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