Cucumber soup

Name: Cucumber soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium sized cucumbers (approx. 400 g each); 200 g Potatoes; 1 medium onion; 1 TABLESPOON Oil; 1 l Vegetable broth (instant); 1 (approx. 200 g) medium green pepper; 1 collar Dill; 1 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 100 g Radish sprouts

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium sized cucumbers (approx. 400 g each)
200 g Potatoes
1 medium onion
1 TABLESPOON Oil
1 l Vegetable broth (instant)
1 (approx. 200 g) medium green pepper
1 collar Dill
1 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
100 g Radish sprouts

Directions

1
Peel the cucumbers, remove the seeds and, except for a little for the garnish, dice them coarsely. Peel, wash and cut the potatoes into small cubes. Peel and finely dice the onion. Heat the oil in a pot and sauté the onion in it.
2
Add cucumber and potatoes and fill up with stock. Simmer for about 15 minutes. In the meantime clean and wash the peppers. Cut paprika and remaining cucumber into small pieces. Wash the dill, dab dry and pluck.
3
Add half of the cress and dill to the soup. Puree finely with the hand blender. Add the paprika to the soup and simmer again for about 2 minutes. After 1 minute add cucumber.
4
Season to taste with salt and cayenne pepper. Arrange soup in soup plates and garnish with dill, remaining cress and sprouts.