Chilled soups make for excellent starters during hot summer days and with spring nearing its end we decided to post this mouth-watering cucumber and fenugreek soup recipe for those fighting off the heat. Quick and superbly easy to make, this cucumber soup is nevertheless deliciously unique because of its contrasting ingredients (such as yoghurt and chilli powder) and its use of ground fenugreek. Native to the south of Europe and India, fenugreek has a bitter-sweet aroma and adds an oriental flavor to our otherwise western recipe. Low in calories, nutritious and cooling, we recommend this soup to anyone who's starting to feel the heat!Chilled cucumber and fenugreek soup
(Serves 2)
Ingredients:
350 ml chicken or vegetable stock
1 medium cucumber, peeled and diced
350 ml chicken or vegetable stock
1 medium cucumber, peeled and diced
200 gr natural yoghurt
1/4 teaspoon chilli powder
1/4 teaspoon fenugreek powder
2 tablespoons of chopped mint leaves plus a couple more for decoration
Salt
How to make:
In a blender, combine all ingredients and blend until you have a smooth and homogenous mixture. Chill the soup in the refrigerator and serve cold. Decorate with the remaining mint leaves and serve with naan bread.
1/4 teaspoon chilli powder
1/4 teaspoon fenugreek powder
2 tablespoons of chopped mint leaves plus a couple more for decoration
Salt
How to make:
In a blender, combine all ingredients and blend until you have a smooth and homogenous mixture. Chill the soup in the refrigerator and serve cold. Decorate with the remaining mint leaves and serve with naan bread.
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