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
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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

Method

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.