Courgette Soup. 1 Kilo of Courgettes (Washed & Diced) 2 large Onions (prepared & chopped) 1 carrot ( chopped) 1½ pints of Chicken Stock (vegetable stock can be substituted) 2 chicken stock cubes A small pinch of hot dried Chilli Flakes 1 tablespoon of sunflower oil     Note: if you have no chicken stock or vegetable stock in the freezer use water and an extra stock cube instead Slowly warm the oil in a large saucepan. Chop the onions and add to the pan to soften. (Not to brown) Add the carrot and the courgettes. Stir them all well in the pan then add the stock or water. Add the stock cubes. Add the chilli flakes. Slowly bring to the boil while stirring,  cover and simmer for approx 20-30 minutes until all the vegetables are cooked through. Taste and season as required if neccessary. (Some stock cubes contain enough seasoning already.)   Allow to cool and blend in a liquidiser.   Return to a clean saucepan and reheat when required.   To enrich the soup a swirl of single cream may be added when served into the bowl. This will up the calories so just use a teaspoon or two.   * Note: This is a great way for using up those extra large courgettes. You can quarter them lengthways and cut out the very large seeds. When fresh picked the skin is very soft so can still be used.   6 BuzyStitching         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005