How to make Cucumber Spinach Soup with Fennel Croutons - Cucumber and spinach soups served with fennel flavoured bread croutons.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cucumbers (खीरे), Spinach leaves (palak) (पालक के पत्ते )

Cuisine : Fusion

Course : Soups

Cucumber Spinach Soup with Fennel Croutons Recipe Card

Cucumber Spinach Soup with Fennel Croutons

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Cucumber Spinach Soup with Fennel Croutons checkout Chilled Cucumber & Buttermilk Soup. You can also find more Soups recipes like Potato And Carrot Soup, Garlic and Cheddar Soup, Celestial Vegetable Soup, Pumpkin Soup With Kasoori Methi.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cucumber Spinach Soup with Fennel Croutons Recipe

  • Cucumbers peeled and roughly chopped 4 medium

  • Spinach leaves (palak) roughly chopped 1 medium bunch

  • Fennel seeds (saunf) 1 tablespoon

  • Bread slices 6-8

  • Oil 3 tablespoons

  • Garlic cloves chopped 4

  • Vegetable stock 2 cups

  • Butter 2 tablespoons

  • Fresh cream 1/2 cup

  • Cloves 4

  • Nutmeg grated a pinch

  • Fresh mint sprigs A few for garnishing


Step 1

Heat 2 tablespoons oil in a non-stick pan. Add garlic, spinach and cucumber and sauté for a minute.

Step 2

Add vegetable stock and simmer for 10-15 minutes.

Step 3

To make fennel croutons, cut bread slices into cubes.

Step 4

Heat butter in another non-stick pan. Add fennel seeds and bread cubes and sauté till they turn crisp.

Step 5

Remove soup from heat and blend into a coarse mixture. Add cream and mix well.

Step 6

Heat remaining oil in another non-stick pan. Add cloves and grated nutmeg and sauté for 10-15 seconds.

Step 7

Put 1 tablespoon of this flavoured oil in the soup and mix well.

Step 8

Garnish the soup with mint sprigs and serve piping hot with fennel croutons.