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Ingredients
- 50 g (1¾ oz) butter
- 1 kg (2 lb 4 oz) zucchini (courgettes), chopped
- 1 brown onion, chopped
- 2 teaspoons mild curry powder
- 500 ml (17 fl oz/2 cups) good-quality chicken stock
- 500 ml (17 fl oz/2 cups) water
- plain yoghurt, to serve
- naan bread, toasted, to serve
Method
1. Melt the butter in a large saucepan over medium heat. Stir in the zucchini and onion and cook, covered, for 10 minutes, stirring occasionally, or until soft.
2. Stir in the curry powder. Add the stock and water. Bring to the boil over high heat. Reduce the heat and simmer, covered, for 5 minutes or until almost tender.
3. Stand for 10 minutes to cool slightly and for the zucchini to finish cooking. Transfer the soup in batches to a food processor or blender and process until smooth. Return the soup to the saucepan and reheat over medium heat. Season to taste with salt and freshly ground black pepper. Serve with the yoghurt and naan bread.
