Ingredients

* 1 teaspoon cornstarch
    * 1.5 l vegetable stock
    Maris Piper potatoes * 2 peeled and diced
    * 1 small onion, chopped
    * 2 garlic cloves, minced
    * 4 zucchini, grated
    * 2 x 20g packs fresh mint stalks,
    * 200g Greek yoghurt

Method

   1st In a pan, mix the corn flour to a smooth paste with a little water from the vegetable broth, then in the rest.
   2nd Add Stir in the diced potatoes, onions and garlic and bring to a boil. Simmer for 15 minutes uncovered.
   3rd Add the grated zucchini and continue to simmer 5-8 minutes. Remove from heat and stir in mint. With a hand blender, whiz until smooth.
   4th Season to taste then by the ripple of the yogurt. Ladle into bowls and serve with lightly toasted pitta fingers.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.