If you have lots of zucchini (courgette or squash), this is a simple recipe to turn them into a lovely light soup. Here's the trick: make sure you cook both the zucchini and the leeks for long enough first so they're quite soft before you puree.
640 Kilojoules (153 Calories), 2g fat (including1g saturated fat), 19g carbohydrate (including 8g sugars), 5g fibre, 470mg sodium *. Read our nutrition rating system.
1. Slice the zucchini and leek thinly. Place in a saucepan with the chicken stock.
2. Bring to the boil, then reduce heat and simmer for about 5-7 minutes or until soft. Cool slightly and puree in a food processor or with a hand-held stick blender.
3. Return to the saucepan, add parsley and heat through. Stir through the yoghurt and pepper without boiling. Serve sprinkled with Parmesan and topped with a few toasted croutons if you like.
* The sodium (salt) level will vary depending on which chicken stock you use. If you're on a low-salt diet, make your own at home from chicken bones. Try mine. Most commercial stocks add a lot of sodium.