It is now week two of my 5:2 diet and I am once again relying on a soup recipe of my Mum’s to get me through lunch. This week I am having this delicious courgette-curry soup. To make this you will need: 2 sliced shallots 1 garlic clove chopped 10g olive/low-fat spread 1 tsp curry powder 1 tbsp white flour 1 chicken stock cube…you could use vegetable stock cube if preferred or if vegetarian 150ml water 450g courgettes sliced 300ml semi-skimmed milk Salt and pepper to taste Basil leaves to serve Put shallots, garlic and olive spread in a large bowl. Cover and microwave on high for two minutes. Sieve flour, curry powder and crumbled stock cube over this. Mix well. Add courgettes and water to the bowl and mix well. Season with salt and pepper. I use LOTS of black pepper to give it a kick. Cover and microwave on high for ten minutes, stirring well after two minutes and again after four minutes. Blend in mixer to desired consistency. Warm milk for two minutes then mix in well. Heat through and serve with basil leaves if desired. This recipe makes 3 decent servings and contains just 127 calories per serving.