Cucumber Spinach Soup with Fennel Croutons

Ingredients

• 4 medium cucumbers, peeled and roughly chopped
• 1 medium bunch spinach leaves, roughly chopped
• 1 tablespoon fennel seeds
• 6-8 bread slices
• 3 tablespoons oil
• 4 garlic cloves, chopped
• 2 cups vegetable stock
• 2 tablespoons butter
• ½ cup fresh cream
• 4 cloves
• A pinch grated nutmeg
• A few fresh mint sprigs for garnishing

Method

1. Heat 2 tablespoons oil in a non-stick pan. Add garlic, spinach and cucumber and sauté for a minute.
2. Add vegetable stock and simmer for 10-15 minutes.
3. To make fennel croutons, cut bread slices into cubes.
4. Heat butter in another non-stick pan. Add fennel seeds and bread cubes and sauté till they turn crisp.
5. Remove soup from heat and blend into a coarse mixture. Add cream and mix well.
6. Heat remaining oil in another non-stick pan. Add cloves and grated nutmeg and sauté for 10-15 seconds.
7. Put 1 tablespoon of this flavored oil in the soup and mix well.
8. Garnish the soup with mint sprigs and serve piping hot with fennel croutons.

Nutrition Info