Chilled cucumber and fennel soup recipe

  • Serves 4
  • 55 mins to prepare and 20 mins to cook
  • 108 calories / serving
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Slice the cucumber finely, put in a colander and sprinkle over 1 tsp salt. Leave to stand for 45 minutes to draw out any bitter juices, then rinse briefly.

Meanwhile steam the chopped fennel for 10 minutes until tender to the point of a knife. Heat the butter in a pan and add spices and toast for one minute. Add the cucumber and fennel. Sweat for around 10 minutes. Pour in the stock, bring up to the boil, then switch off the heat and leave to cool. Once cool, liquidise in a blender with the yogurt, mint and a little salt and pepper.

Pour into a bowl and chill for at least three hours. Adjust the seasoning before serving, then garnish with the fennel fronds.

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  • Ingredients

  • 1 cucumber, halved and deseeded
  • 1 fennel bulb, cored, chopped and fronds reserved
  • 30g butter
  • 1tsp fennel seeds, crushed
  • 1tsp coriander seeds, crushed
  • 500ml vegetable stock
  • 6tbsp Greek-style yogurt
  • 2 sprigs mint
  • salt
  • pepper
Shop ingredients
  • Energy 445kj 108kcal 5%
  • Fat 9g 13%
  • Saturates 5g 25%
  • Sugars 4g 4%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 4.3g Protein 3.2g Fibre 4.6g


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