Summery Cream of Courgette & Basil Soup

  I’m still out of action with my bad back today which is very frustrating as I won’t be able to exercise for a while so I need to be extra good food wise to make amends & also needed something super easy to prepare for lunch. I had a good few Courgettes left over from my Zucchini pie recipe the other day so decided to make this very simple, minimum effort but delicious soup. Look at the colours! How fresh does that look? This makes 4 big portions at 1pp a serving or free if following F&H   1 White Onion Diced Finely

1 Garlic Clove Crushed 

150g Potato Diced

3 Large Courgettes Diced into 1 inch cube

1 Vegetable Stock Cube 

1 & 1/2 Pints of Boiling Water

3 Tbsps Skimmed Milk

Salt & Pepper

A Good Handful of Fresh Basil Leaves  Lightly fry the onion in sprayoil for approximately 5 minutes or until softened. Add the garlic & fry for 30 seconds to a minute longer. Add the boiling water, potatoes & the vegetable stock cube. Simmer for approximately 10 minutes & add the courgettes & simmer for a further 15 minutes until the courgettes are just soft. Season well with salt and pepper when you add the courgettes. Take soup off the heat & blend with a hand blender. Allow to cool for a few minutes & add the milk & chopped basil leaves, reblend & check seasoning adjusting if required. Serve & Enjoy! 

  

Auntie Bridie’s Gorgeous Incredibly Simple Zucchini Pie

  My Lovely Auntie made this for me many moons ago when I was a teenager visiting her in Sydney & I’ve been making it ever since. Kind of a cross between a crustless quiche & a pie, it’s incredibly tasty & I’ve tweaked it to a skinny version of course! Courgettes are called Zucchinis in Australia & as it was the first time I tried them the name kinda stuck, I always refer to them as Zucchinis now, anyway they’re on offer at Aldi this week 2 for 29c so I naturally stocked up! Here’s the skinny:  

3 Zucchinis (Courgettes) grated

1 White Onion grated

1 Level Tbsp Flour

40g Reduced Fat Mature Cheddar 

10g Grated Parmesan Cheese

1/8th of a Whole Nutmeg grated

1/2 Tsp Dried Parsley 

1/2 Tsp Dried Marjoram (optional)

Salt & Black Pepper 

3 Eggs Beaten  Mix all the Ingredients together well in a bowl reserving the 10g parmesan for the top of the pie & pour into a well sprayed with sprayoil 10″ quiche dish. Spread it out evenly & bake in a preheated oven at 180c for approximately 45 to 50 minutes or until browned & cooked through. I usually don’t add the reserved parmesan to the top until there’s about 25 minutes cooking time remaining. Told you it was incredibly simple! Allow to cool slightly & serve or chill & serve later. Can be eaten hot or cold. Makes 6 generous slices at 2pp each only 1pp pn F&H. Serve it with 0 point salad for an incredibly low point lunch or Butternut Squash Fries for a 2pp dinner if you’re running low on points! Enjoy!