Thai Cucumber Soup
Ok, I know this looks like pond scum but it really did taste good! You could have it as a savoury veggie smoothie or a cold summer soup but I used hot water and made it warm.
… So you can have the much prettier before photo too.
It’s packed full of fantastically freshly grown herbs!
It looks like I’m playing a game of ‘how many herbs can you get in one soup!?’
Makes 1 large serve
Cook Time - 5 mins
Equipment - Blender
Ingredients
1.5 cups/1 small chopped cucumber (keep half aside for texture)
1 cup Thai Basil
1/2 cup Vietnamese Mint
1/2 cup Chives
2 cups Coriander
1.5 cups (375 mls) hot water
3 tbsp Broth Concentrate/Stock powder
Method
Wash herbs and chop cucumber
Combine all ingredients in blender
Blend until smooth
Add remaining cucumber
Enjoy!
Tips
Tips - Make sure you wash your herbs well to avoid grit!
Variations - You could use any other fresh herb combinations, add some Kefir to make it creamy, serve with a dollop of Kefir Cheese, have it warm or cold
Store in airtight container for 2 days (with as little oxygen at the top as possible)
