Cucumbers are one of our children’s most liked vegetable. They are crunchy, taste good even after a few hours in a lunch bag, and can easily be cut in funny shapes (spirals, slices, sticks, faces…). Cucumbers are a good source of B vitamins and because they are 95 percent water, they keep the body hydrated while helping it eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day! Don’t forget to leave the skin on because the skin contains a good amount of vitamin C.
The fresh mint leaves add flavor tho the cucumbers. The aroma of mint activates the salivary glands in our mouth as well as glands which secrete digestive enzymes, thereby facilitating digestion. These attributes are why mint is extensively used in the culinary arts.
- 2 1/4 cups vegetable broth
- 2 tbsp extra vergin olive oil
- 1 onion, chopped
- 1 3/4 cups cucumbers, chopped
- scant 1 cup diced potatoes
- 1/2 cup lettuce, chopped
- 6 fresh mint leaves, plus extra leaves to garnish
- 3 tbsp milk
- Salt and pepper
- Bring the veggie stock to a boil.
- Heat oil in a large pot, add onion and cook over low heat for 5 minutes, until softened.
- Add cucumbers, potatoes, lettuce and mint and cook for 5 minutes.
- Season with salt and pepper, pour in the broth and cook for 15 minutes.
- Transfer mixture to a blender and process until smooth.
- return to pot and reheat.
- Stir in the milk and cook for 5 minutes.
- Remove from heat and let cool off to room temperature. Transfer to fridge and chill for several hours.
- Pour into soup bowls, garnish with mint leaves and serve cold.