Courgette and Dill Soup
|Single cream||4 Fluid Ounce (125 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Sunflower oil/Light olive oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Courgettes||2 Pound, sliced (1 Kilograms)|
|Vegetable stock/Chicken stock||2 1⁄2 Pint (1.5 Liters)|
|Finely chopped dill||4 Tablespoon|
Heat the oil in a saucepan and fry the onion and garlic until soft but not browned.
Add the courgettes, cover the pan with greaseproof paper and cook over a low heat for 10-15 minutes until the courgettes are soft.
Add the stock, cover the pan with a lid and simmer for a further 10-15 minutes.
Using a slotted spoon, transfer the courgettes and a little of the liquid to a blender or food processor.
Puree until smooth, then pour into a clean saucepan.
Add the remaining liquid and the chopped dill.
Season to taste and bring to the boil.
Serve the soup in individual bowls, garnished with a swirl of cream and some dill fronds.
Serving size: Complete recipe
Calories 991 Calories from Fat 621
% Daily Value*
Total Fat 71 g108.6%
Saturated Fat 20.6 g102.9%
Trans Fat 0 g
Cholesterol 78.1 mg26%
Sodium 2450 mg102.1%
Total Carbohydrates 81 g27%
Dietary Fiber 23.9 g95.7%
Sugars 29.2 g
Protein 21 g41%
Vitamin A 153.8% Vitamin C 395.8%
Calcium 47.7% Iron 46.7%
*Based on a 2000 Calorie diet