Zesty zucchini veloute
2 cups sliced zucchini
1 chicken (or vegetable) bouillon cube
1 small plain low-fat yogurt
2 tbsp lemon or lime juice
Place the sliced zucchini in a pan, and cover with water.
Bring to a boil, and add the bouillon cube.
Lower the heat, and leave to simmer for 15 minutes.
Turn off the heat, and use a food processor to puree the zucchini.
Add yogurt and lime juice and stir. Voila!
The amount of water you should use will vary according to how thick you like your soup. I usually put 2-3 cups. You can also add more water at the end if you wish.
There is no need to add salt, as the bouillon cube should flavour the water.
For a nice twist, replace yogurt with 1/2 can of coconut milk and add 1 tbsp curry powder.
Pairs Well With
This is a quick and easy soup I make when I don't have much time. This recipe makes enough for 2 people.