- 3 medium carrots
- 3 medium courgettes
- 1⁄2 cup chicken stock
- 2 tablespoons chopped fresh parsley
- freshly ground black pepper
Directions See How It's Made
- 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.