Weight Watchers Green Curry Vegetable Soup - cooking recipe

Ingredients

1/4 cup water
1 cup onion, diced
200 g potatoes, diced
3 cups zucchini, thickly sliced
2 cups carrots, diced
1 1/2 teaspoons green curry paste
2 cups boiling water
1 cup skim milk
2 chicken stock cubes, crumbled
2 tablespoons fish sauce
salt and pepper
1/2 cup fresh coriander leaves, chopped

Preparation

Bring 1/4 cup water to the boil in a saucepan. Add onions, potatoes, zucchinis, carrots and curry paste and simmer for 3 minutes.
Add boiling water, skim milk, stock cubes, fish sauce, salt, pepper and chopped coriander. Cover and simmer gently for 15 to 20 minutes or until vegetables are tender.
Using a slotted spoon, remove 2 cups of vegetables and set aside. Puree remaining soup until smooth. Return cooked vegetables to soup. Reheat if necessary.