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Cucumber Soup

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Ingredients:

  • 400g cucumber
  • (washed but not peeled)
  • 4-5 good-size spring onions
  • 1 medium potato (100g)
  • (peeled)
  • 1 medium lettuce (Cos)
  • or 3-4 baby gem
  • 1 heaped tsp butter
  • 850ml vegetable stock
  • sea salt and freshly ground black pepper

To serve:

Either 1 tbsp double cream or crème fraîche or good quality rapeseed oil
Peppermint and Mint Spice Drops®

Preparation:

Chop the cucumber and potato into chunks. Slice the spring onions
(including the green part). Just tear the lettuce roughly into pieces. Take a medium-size
saucepan and on a low heat melt the butter, add all the prepared vegetables, stirring
them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for
10 minutes.
Add the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the
lid back and simmer for another 20 minutes. When the time is up, use a stick blender to

purée the soup, making sure you have puréed all the lumps. At this stage you might want
to sieve the soup to create a more creamy texture to show off the glorious green colour.
Serve either hot or cold with one of the following special Spice Drops® garnishes: For 4
servings: 4 dessert spoons crème fraîche, cream or very thick yoghurt, add 3 drops of
Peppermint Spice Drops® and 5 drops of Mint Spice Drops®. Blend well and dollop on top
of the soup.


Or

Take 2 tablespoons of good quality rapeseed oil, place in a small jug and stir in add 3
drops of Peppermint Spice Drops® and 5 drops of Mint Spice Drops®. Just before serving,
pour a 10p size blob of infused oil on top of the soup and then using a skewer stir in the oil
so that it is mixed in but still leaves an attractive pattern on the top. This will give a lovely
mint flavour to the soup!

Option 2: replace the cucumber with 350g frozen petit pois.

Option 3: replace the cucumber with 3 medium courgettes.
Ready in 25 minutes.

  #Recipes   #Health Drinks   #mint   #peppermint   #cucumber soup

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