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Carrot and Courgette Soup

25 g Polyunsaturated margarine; (1 oz)
1 lg Onion; chopped
250 g Courgettes; sliced (8 oz)
425 g Carrots; chopped (14 oz)
125 g Potato; chopped (4 oz)
900 ml Vegetable stock; (1 1/2 pints)

Melt the margarine in a saucepan and fry the onion over a medium heat for 5-10 minutes or until the onion is golden and translucent.

Add the courgettes, carrots, potato and stock, season with pepper, and cook for 20-25 minutes or until the vegetables are soft.

Leave the soup to cool slightly, then pur‚e in a blender or food processor until smooth.

Return to the pan, heat through and serve.

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