This is a nice way to use courgette by adding spinach, a small amount of potato, some mustard heat and the fresh tang of lemon and yoghurt to create a tasty soup. This makes enough for four at 170 calories per person.

Ingredients 

• 4 medium courgette, diced
• 200g spinach
• 200g potatoes, peeled and diced
• 2 onions, chopped small
• 2 gloves garlic, crushed
• 4 tsps olive oil
• 1 L vegetable stock
• 1 tsp english mustard powder
• Salt and pepper
• 1 lemon, juiced and zested
• 4 tbls low fat greek yoghurt

What to do 

1. Heat the oil in a saucepan and sauté the onions, garlic and courgette over medium heat until the onions are soft and see-through.
2. Stir in the mustard.
3. Add the stock and potatoes and simmer until all the vegetables are soft.
4. Mix in the spinach, letting it wilt for a few minutes.
5. Liquidise with a hand blender but try and keep some texture.
6. Season with salt and pepper and finally add the lemon juice.
7. Serve with a spoon of yoghurt and sprinkle of lemon zest.