We are Southern, so we are big meat and potatoes people, but that doesn’t mean we have to only eat meat and potatoes! We also love Salad, so why not have it in a soup?
- 2 large cucumbers peeled and de-seeded
- 1 small onion chopped
- 16 fl oz milk you can substitute Silk or Almond Milk, heated
- 8 fl oz vegetable stock heated
- ½ tsp nutmeg
- 1 tbsp plain flour
- Salt and pepper to taste
- 1 tbsp butter
Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.
In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.
Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.
Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning.
Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 333mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 6g