Thai sweet corn and zucchini soup

Serves :  2  ›  Preparation:  10 mins  ›  Cook:  20 mins
​Ingredients:

• 2 medium zucchinis (250g each), diced
• 1 x 200g corn cob, kernels removed
• 1 tablespoon (20g) green curry paste
• 3 cups (750ml) organic chicken stock

Place all the ingredients in a medium saucepan. Bring to a gentle boil, reduce the heat and simmer for 20 minutes. 
Blend, season and serve.  191.5 Calories per serve. 
Optional: Serve sprinkled with 10 fresh basil leaves and fresh red chilli, deseeded and finely sliced. ​

Recipe courtesy of The 4 Ingredients site.  You'll find more recipes here.