Cucumbers were on special! “Buy them, the kids love them,” I thought. However, I had to buy a whole box. After sharing with family, I still had many left. How on earth were we going to get through them before they went soft? Here’s how!
INGREDIENTS
2 large onions, roughly chopped
3 Tbls olive oil
3 English cucumbers, roughly chopped
3 large potatoes, cut into 1 cm cubes
1 tsp mild curry powder (or hot if you prefer it spicier)
¼ cup vegetable stock powder (Ina Paarman recommended)
2 litres water
2 Tbls freshly chopped parsley
1 cup coconut cream
Salt and pepper to taste
TO DECORATE
2 Tbls ready-made pesto mixed with 3 Tbls water (swirl on top)
Finely grated cucumber
Ready-made crispy fried onions
METHOD
Fry the onions in oil until softened. Add the cucumber and potatoes and continue to fry for two minutes, stirring all the time. Add curry powder, vegetable stock powder, water and freshly chopped parsley. Bring to the boil, then reduce the heat to a simmer and allow to simmer for 40 minutes. Switch off the heat and add the coconut cream, salt and pepper. Mix well. When cool, blend until smooth with a hand blender or in a liquidiser. Serve either hot or cold. If serving cold, refrigerate and when ready to serve, sprinkle a little grated cucumber over the soup.
