Cool Cucumber Soup

Lightly spiced and refreshing Cool Coriander Soup, just perfect for the long summer days and to use up the glut of the cucumber harvest for those growing them in their back yard or allotment.

Serves: 6

Preparation time: 15 minutes Cooking time: 40 - 45 minute Total time: 55 minutes

Suitable for: Vegetarians, vegans and those on a gluten-free diet.

Serve with a slice of my favourite bread - Vegan Date & Nut Loaf

Ingredients:

30g butter or Vegan Block

1 medium onion, chopped finely

2 cloves garlic, crushed

1 one inch piece of fresh ginger, grated finely

½ - 1 green chilli, roughly chopped

800g young cucumbers, peeled and sliced/chopped

1 litre vegan/vegetable stock

100g/ml thick coconut milk (the oriental canned variety)

a handful each of chopped parsley and coriander

juice of half a lemon

salt and ground black peppercorns to taste

Cool Cucumber Soup

Method:

1. Melt the butter or Vegan block in a large pan, add the onions and fry on gently on medium to low heat until onions are soft.

1. Add the garlic, ginger and chilli, stir and cook for a minute or so.

2. Add the cucumber. Stir to coat with the onions. Cover the pan with its lid and gently cook for 10 minutes stirring half way through the process.

3. Add the stock, bring to the boil, cover the pan and simmer gently for about 20 minutes until the cucumber is cooked through and soft.

4. Add the chopped parsley and coriander, bring back to the boil.

5. Remove from the heat and blitz in a blender until smooth.

6. Return to the pan, add the coconut milk, salt ground peppercorns to taste, warm through on gentle heat until soup returns to almost boiling point. Add the lemon juice and remove form the heat.

7. Serve hot or cold with lightly toasted slices of my Vegan Date & Nut Loaf!