Cucumber soup with sprouts

Name: Cucumber soup with sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 Cucumbers (approx. 700 g); 1 medium onion; 250 g Potatoes; 1 TABLESPOON Oil; 3-4 Tsp Vegetable broth; 1 green pepper; 75 g Rungs ( to the B.; 7-10 Tbsp radish sprouts); 1/2 bunch Dill; 1/2 Beet Cress; 7-10 Tbsp salt, white pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 Cucumbers (approx. 700 g)
1 medium onion
250 g Potatoes
1 TABLESPOON Oil
3-4 Tsp Vegetable broth
1 green pepper
75 g Rungs ( to the B.
7-10 Tbsp radish sprouts)
1/2 bunch Dill
1/2 Beet Cress
7-10 Tbsp salt, white pepper

Directions

1
Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Chop the cucumbers coarsely, except for a little bit. Peel and chop onion. Potatoes peel, wash, dice
2
Heat the oil in a pot. Sauté the onion until transparent. Steam potatoes and cucumbers briefly. Pour in approx. 3/4 l water, bring to the boil, stir in broth. Cover and simmer for about 15 minutes
3
Finely dice the remaining cucumber. Clean, wash and chop the peppers. Sort and wash the sprouts. Wash the herbs. Pluck dill flags. Cut cress from the bed. Add half of the herbs to the soup and mash everything briefly.
4
Cook the peppers in the soup for about 4 minutes. Heat up the cucumber cubes for about 2 minutes. Season to taste with salt and pepper. Sprinkle with the remaining herbs and sprouts. Serve soup warm or well chilled
5
If you like, the cucumber soup can be enriched with a little
6
arrange crème fraîche