Cucumber Soup with Thyme and Mint

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With some innovation, you can make soup with almost anything. Today's soup is made from cucumber that's not only appetizing but is good for rejuvenating your digestive system too. To enhance the flavor and color, I've used mint and thyme that gives it a unique flavor and texture. You must consume this soup fresh and hot. Be very careful while choosing cucumbers for this soup as some of them may taste bitter in raw state. You must not cook this soup too much else all the nutritional value of this soup may diminish. One can also add pureed green peas in this soup if you want to increase the quantity. You can also make a slightly thick version of this tasty soup by adding grated cucumber instead of puree.

Cucumber Soup with Thyme and Mint
Cucumber Soup with Thyme and Mint
Author:

Sharp flavored cucumber soup

Enjoy this sharp flavored cucumber soup preparation which includes fresh mint leaves and thyme which gives it a unique and pungent flavor for your taste buds.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 5

Ingredients:
  • 500 gm cucumbers
  • large bunch of fresh mint leaves
  • small branch of fresh thyme
  • 1/2 tsp black pepper (coarsely ground)
  • 1/2 cup fresh cream
  • 750 ml vegetable stock
  • 2 garlic cloves (mashed)
  • 1 small onion paste
  • 1 clove (powdered)
  • 3 tsp olive oil
  • salt to taste

Instructions:

  1. Peel and cut all the cucumbers and wash them 2 to 3 times under running water.
  2. Chop thyme and mint leaves.
  3. Add cucumber pieces, mint leaves and thyme in a mixer and blend them into a smooth paste.
  4. Heat 3 tsp olive oil in a deep fry pan.
  5. Add mashed garlic and saute for about a minute.
  6. Add onion paste and stir fry two more minutes.
  7. Add cucumber and herbs paste and lower the flame.
  8. Simmer for about 5 minutes and add vegetable stock.
  9. Season with black pepper, clove powder and salt.
  10. Cover the lid and simmer again for about 8 to 10 minutes.
  11. Add fresh cream and stir well.
  12. Simmer for 2 minutes and switch off the flame.
  13. Garnish with cucumber slices and thyme sprig.
  14. Serve hot with toasted bread.

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