- 400g cucumber
- (washed but not peeled)
- 4-5 good-size spring onions
- 1 medium potato (100g)
- 1 medium lettuce (Cos)
- or 3-4 baby gem
- 1 heaped tsp butter
- 850ml vegetable stock
- sea salt and freshly ground black pepper
Either 1 tbsp double cream or crème fraîche or good quality rapeseed oil
Peppermint and Mint Spice Drops®
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
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.
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.
mouth-watering to share?