Curried courgette soup (with rice)

Rachel has made this a few times and it's really tasty but, as with salads, soups tend to be a little light for me to classify as a whole meal. Rach will make a large batch and take a small amount for her lunch and at first I'd pretend to do the same. What my girlfriend didn't know, but surely suspected, was that the soup wouldn't be my lunch but would end up as an addition to my usual lunch....  

Thinking about this while scoffing a bowl of soup plus sandwich, crisps and chocolate, belt buckle straining, I thought 'there must be another way to fill up over lunch' and came up with the idea of adding a little cooked rice to the soup to fill it out and provide my body with the fuel it craves to keep going through the afternoon. I told Rachel and she informs me that this is 'a very Mexican thing to do' , think burritos filled out with rice. 

So that is what i now do, the extra carbs add the sustenance that was missing, i save money from not eating a multi course lunch and probably most importantly i am less of a gordito.

 

Ingredients - 

2 tsp Butter

1 large Onion, chopped

900g Courgettes, sliced

450ml Chicken or Veg Stock

Heaped tsp Curry Powder

100ml Soured Cream and extra to garnish

Salt and Pepper

Cooked Rice (optional)

 Makes 4 servings

• Melt the butter in a large saucepan and fry the onion for a few minutes
• Add the courgettes and cook for another couple of minutes
• Pour in the stock and curry powder
• Bring to the boil, then simmer covered for approx 20mins until the courgettes are soft
• Blend the soup with a hand blender or in a blender until smooth
• Stir through the soured cream and season with salt and pepper.

Serve in bowls with a dribble of soured cream or with a spoonful of rice stirred through.