In this hot weather cucumber soup is an easy, cheap, delicious and cooling lunch or starter. You can control the calorie count easily by adjusting the cream or yoghurt quotient as you serve it. Cucumber on its own produces a pale green soup but if you want the colour to be a bit more vibrant add some raw baby spinach leaves at the blending stage. The more spinach you add the better from a nutritional point of view since it is chock full of vitamins and minerals. You can use cooked spinach but it won’t give you that lovely bright green. This is a painless way for the non-spinach eater to get the benefits of eating spinach! And remember that making your own food from scratch is super nutritious for your self-esteem as well.
2 x medium to large green cucumbers
1 x large onion
handful of baby spinach leaves or more (optional)
single cream or yoghurt to taste (optional)
1 litre Marigold vegetable stock or home-made vegetable or chicken stock
Chop up your cucumbers and onion – this doesn’t have to be a work of art because it’s all going in the blender – and sweat in a tablespoonful of olive oil in a heavy pan with a lid.
Be careful not to let the onions catch as it will affect the colour of the soup, turning it brown.
When the onions are transparent add the stock and bring to the boil.
Turn down and simmer for 20 minutes.
Allow to cool and the liquidise completely adding the raw baby spinach leaves if you have them.
Chill for six hours and then taste for seasoning. Add salt and/or pepper as needed.
At this stage you can freeze the soup or put in back in the fridge until needed. When you come to serving you can add a whole carton of cream or just a splash, or a spoonful of yoghurt in each dish and the beauty of it is each person can have it how they need it. For those of us watching the calories and feeding others this is a great boon.
A few thin slices of cucumber as a garnish and some fabulous bowls can make this a dinner party soup you can prepare two to four days in advance.