Cucumber – potato soup
Ingredients
- 300 g cucumber, prepared (peeled, seeds removed, chopped)
- 300 potatoes, peeled and chopped
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- generous knob of butter
- 500 ml vegetable stock
- salt, white pepper to taste
- Greek yogurt, to serve
Method
- Melt butter in saucepan, add cucumber, potatoes, onion and garlic; sweat for a few minutes then add vegetable stock and bring to the boil. Cook until potato pieces are very soft, about 20 minutes. Remove from the heat, blend, pass through a fine-meshed sieve and adjust thickness and seasoning as preferred. Serve hot, lukewarm or chilled with a knob of yogurt.
Variations
Replace cucumber by courgettes or kohlrabi.