Cucumber is a lovely addition to a vegetable soup and a great way to use up any leftovers you had from that salad you made.
- 130gr leek
- 1 tsp sunflower oil
- 1 chili pepper
- 2 tsp grated ginger
- 1/2 stock cube
- 1/2 tsp Chinese vinegar
- 1,5 tsp soy sauce
- 400ml hot water
- 20gr quick cook macaroni
- 1/2 cucumber
- 2 tbs chopped fresh coriander
Serves 1 as part of the Budget Challenge
Cut the leek into rings. Chop the chili finely.
Heat the sunflower oil in a thick based pot. Add the leek and chili and sweat for 3 minutes.
Add the ginger, stock cube, vinegar and water and bring to a rolling boil.
Cut the cucumber into strips and then, at an angle, into fries.
Add the macaroni and cucumber to the soup. Boil for 3-4 minutes or until the macaroni is cooked al dente.
Stir in the coriander and serve.