Weight Watchers Green Curry Vegetable Soup

• 1/4 cup water
• 1 cup onion, diced
• 200 g potatoes, diced
• 3 cups zucchini, thickly sliced
• 2 cups carrots, diced
• 1 1/2 teaspoons green curry paste
• 2 cups boiling water
• 1 cup skim milk
• 2 chicken stock cubes, crumbled
• 2 tablespoons fish sauce
• salt and pepper
• 1/2 cup fresh coriander leaves, chopped

1. Bring 1/4 cup water to the boil in a saucepan. Add onions, potatoes, zucchinis, carrots and curry paste and simmer for 3 minutes.
2. Add boiling water, skim milk, stock cubes, fish sauce, salt, pepper and chopped coriander. Cover and simmer gently for 15 to 20 minutes or until vegetables are tender.
3. Using a slotted spoon, remove 2 cups of vegetables and set aside. Puree remaining soup until smooth. Return cooked vegetables to soup. Reheat if necessary.

water, onion, potatoes, zucchini, carrots, green curry, boiling water, milk, chicken, fish sauce, salt, fresh coriander leaves

Taken from www.food.com/recipe/weight-watchers-green-curry-vegetable-soup-354430 (may not work)