Ingredients
Serves 2
1 stock cube
1.5 litre hot water
2 small courgettes – cut into 1 cm cubes
1 red pepper – cut into 2 cm chunks
1/2 onion – finely chopped
1 clove garlic – chopped
1 sprig fresh thyme – leaves only
1 Tbsp chopped parsley
For the liaison
1 egg – beaten
6 Tbsp yoghurt
Method
Use a 2 litre saucepan.
Add the stock cube, water, vegetables and thyme leaves to the saucepan.
Bring to the boil then cover and cook on low heat for 15 minutes or until the vegetables are soft.
Turn off the heat, uncover and leave to cool below boiling point.
Make liaison:
Beat the yoghurt and egg in a 1/2 litre bowl.
Gradually ladle some of the soup liquid stirring all the time to keep cooling and to stop the egg from curdling (it is not a disaster if it does, but it looks better is liaison is smooth and creamy).
Once blended, gradually pour the liaison mixture into the soup while stirring all the time.
Sprinkle with the chopped parsley.
Reheating: to avoid the egg curdling, heat but do not bring to the boil.