Ingredients:
3 medium carrots
3 medium courgettes
1/2 cup chicken stock
2 tablespoons chopped fresh parsley
salt
freshly ground black pepper
Directions:
Using a vegetable peeler, cut the carrots and courgettes into thin ribbon like slices.
Bring the stock to the boil in a large saucepan and add the carrots.
Return stock to the boil, then add the courgettes.
Boil rapidly for 2-3 minutes, or until vegetables are just tender.
Stir in parsley, season lightly and serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 15 min.