Cucumber Soup With Mint And Peppermint Infusion

A lovely summery soup with the refreshing flavours of mint and peppermint.

Prep time: 15 Minutes

Normal

Serves 4

For the soup:

Sea salt and freshly ground black pepper. If using vegetable stock cubes, omit the salt and adjust seasoning at the end of cooking.

For the garnish:

4 dessert spoons crème fraîche, cream or very thick yoghurt or rapeseed oil for a Vegan alternative

Chop the cucumber and potato into chunks. Slice the spring onions (including the green part). Roughly tear the lettuce into small pieces.
Take medium-sized saucepan, add the butter and melt on low heat. Stir in the prepared vegetables and cover with a lid.
Allow the vegetables to cook on low heat for 5 minutes.
Add the stock and season with pepper. Stir and bring to a gentle simmer for 5 minutes. Place the lid back on and turn the heat to a low setting. Simmer for another 20 minutes or until the potato is cooked through. Remove from the heat and using a hand blender, purée the soup until it is smooth.
Sieve the soup to create a creamier texture. (Optional)
Blend the crème fraîche, cream, very thick yogurt or oil with the Peppermint Spice Drops® and the Mint Spice Drops®.
Serve the soup hot or cold. Add a large tablespoon of the blended mixture just before serving.

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