Anti-Inflammatory Courgette Curry Soup

• 3 courgettes (zucchinis) - grated
• 5 chestnut mushrooms - sliced
• 2 spring onions - sliced
• 1/2 red bell pepper - chopped
• 1/2 green bell pepper - chopped
• 100g garden peas
• 1 vegetable or mushroom stock cube
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon or mixed spice
• 1 teaspoon Chinese 5 spice or Indian curry spice mix
• (Optional) 1/2 tablespoon honey
• 1 tablespoon mango chutney

1. Grate the courgettes in a food processor with grating blade, or grate by hand.
2. Chop other vegetables.
3. Add all vegetables except the courgette in a saucepan, add just enough boiling water to cover and all of the spices, mango chutney and stock cube and simmer for a few minutes, until the mushrooms are soft.
4. Add the grated courgettes, stir in and simmer for another 5 minutes, until the vegetables have reduced down and there is more fluid from the courgettes.
5. Serve and enjoy!

mushrooms, spring onions, red bell pepper, green bell pepper, garden peas, vegetable, cumin, turmeric, cinnamon, spice, honey, mango

Taken from www.yummly.com/recipe/Anti-Inflammatory-Courgette-Curry-Soup-1835525 (may not work)