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Cucumber Spinach Soup with Fennel Croutons

Cucumber and spinach soups served with fennel flavoured bread croutons. This is a Sanjeev Kapoor exclusive recipe.

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Cucumber Spinach Soup with Fennel Croutons

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Main Ingredients Cucumbers, Spinach leaves (palak)
Cuisine Fusion
Course Soups
Prep Time 0-5 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Cucumber Spinach Soup with Fennel Croutons

  • 4 medium Cucumbers peeled and roughly chopped
  • 1 medium bunch Spinach leaves (palak) roughly chopped
  • 1 tablespoon Fennel seeds (saunf)
  • 6-8 Bread slices
  • 3 tablespoons Oil
  • 4 Garlic cloves chopped
  • 2 cups Vegetable stock
  • 2 tablespoons Butter
  • 1/2 cup Fresh cream
  • 4 Cloves
  • a pinch Nutmeg grated
  • A few for garnishing Fresh mint sprigs
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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 flavoured oil in the soup and mix well.
  8. Garnish the soup with mint sprigs and serve piping hot with fennel croutons.

Nutrition Info

Calories 1458
Carbohydrates 23.4
Protein 119.2
Fat 983
Other Fiber Fiber- 22.1gm
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