| 1 | Heat the vegetable oil in a large saucepan and saute the garlic and onion together for 3 to 4 minutes until softened. |
| 2 | Add the courgettes and cook stirring for 2 more minutes. |
| 3 | Add the stock to the saucepan and bring to the boil. |
| 4 | Lower the heat and add the lettuce and parsley. |
| 5 | Cover and simmer for 20 minutes. |
| 6 | Blend the soup in a liquidiser or food processor until smooth. |
| 7 | Return to the saucepan and add the milk and blended cornflour, then heat gently until thickened slightly. |
| 8 | Season with the nutmeg salt and pepper according to taste. |
| 9 | Serve one portion piping hot in a warmed soup bowl. |
| 10 | Alternatively the soup may be cooled and served chilled. |
| 11 | To freeze the remaining soup cool quickly and divide between three rigid containers. |
| 12 | Seal label and freeze for up to three months. |
| 13 | Defrost and re-heat gently to serve. |
| 14 | preparation 10 minutes. |
| 15 | Cooking 30 minutes. |
| 16 | makes 4 portions 95 calories per serving. |
| 17 | selections per serving fat a quarter milk 1 vegetable 10 optional calories. |
