Zucchini Soup

• 3 cups chopped Zucchini
• 2 cloves garlic, crushed
• 1 onion, chopped
• 2 cups water
• 2 stock cubes
• 1 cup chopped parsley
• 2 teaspoons mixed herbs
• salt and pepper to taste

Put everything in a pot and cook until the zucchini is soft, then blend. Serve with a desert spoon of coconut yoghurt and a sprig of parsley.