Cucumber Spinach Soup with Fennel Croutons Cucumber and spinach soups served with fennel flavoured bread croutons. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Mar 2019 in Recipes Course New Update " frameborder="0" allowfullscreen> Advertisment 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 Advertisment Method Heat 2 tablespoons oil in a non-stick pan. Add garlic, spinach and cucumber and sauté for a minute. Add vegetable stock and simmer for 10-15 minutes. To make fennel croutons, cut bread slices into cubes. Heat butter in another non-stick pan. Add fennel seeds and bread cubes and sauté till they turn crisp. Remove soup from heat and blend into a coarse mixture. Add cream and mix well. Heat remaining oil in another non-stick pan. Add cloves and grated nutmeg and sauté for 10-15 seconds. Put 1 tablespoon of this flavoured oil in the soup and mix well. 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 #Bread slices #Butter #Cloves #Cucumbers #Fennel seeds (saunf) #Fresh cream #Fresh mint sprigs #Garlic cloves #Nutmeg #Oil #Spinach leaves (palak) #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article