Here’s a summer soup recipe to help you beat the heat. It requires very little prep and is full of nutrition.
Ingredients
- 350gm cucumber
- 75gm celery
- 2 cloves of garlic
- 4 tbsp plain yoghurt
- Small handful mint
- Small handful coriander
- 1 tsp ghee or oil
- Squirt of fresh lemon
- Salt to taste
Preparation method
- Chop the celery and garlic into little pieces. Allow the ghee or oil to warm on a medium flame and then sauté the cut vegetables in it for five minutes until soft.
- Turn off the flame and let the vegetables cool. Now chop the cucumber into little chunks. Transfer all the ingredients [except yoghurt] to a blender and puree until smooth. Cool the soup.
- Serve this soup cold, topped with a spoon of chilled yoghurt on top and some fresh mint to garnish.
Note:
To avert the bitterness of cucumbers, cut off the top and rub it against the top of the remaining cucumber. Wipe off the white paste that oozes and proceed with the recipe.
This was first published in the May 2015 issue of Complete Wellbeing.
Spot an error in this article? A typo maybe? Or an incorrect source? Let us know!