Thai Leek and Cucumber Soup (BC)

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.

Ingredients:

  • 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

Recipe:

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.

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