A vibrant in colour and fresh in flavours soup, perfect as a Summer appetiser or served with some lovely sourdough griddled, drizzled with extra virgin olive oil and sprinkled with some salt flakes as a main.
Ingredients (serves 4 as a starter, 2 as a main)
- 1 medium onion, finely chopped
- 2 tbsp extra virgin olive oil and extra for drizzling
- 1 cucumber
- 1 cox apple
- A pinch of dry dill
- 125-150g frozen peas, depending on size
- 500ml vegan stock
- 1 lemon, zest of
- A few Greek basil leaves
Method
Wash the cucumber and cut in half lengthwise. Using a tea spoon, scoop out the seeds and slice thinly.
Wash and core the apple and cut in quarters. Slice thinly.
Bring a saucepan with the olive oil to a medium heat and add the onion. Sweat it for 4-5 minutes until translucent and add the cucumber. Cook, stirring continuously for 3-4 minutes on a high temperature to scorch a little. Add the apple slices and dill and toss to coat with the oil.
Last, add the stock and bring to the boil. Lower the heat, cover the pan and cook on a low to medium temperature for 20-25 minutes until the cucumber and apple are soft.
Transfer the soup to a powerful blender, add h 125g of the peas and blitz to a smooth consistency. Check that the thickness of the consistency is to your liking and add the rest of the peas if desired. Return the soup to a clean pan and season with sea salt and freshly ground black pepper.
Serve drizzled with some extra virgin olive oil, scatter with basil leaves and grate some lemon zest.
A lot of Greek food is vegan, the Greeks just don’t think of it that way. This is a delicious looking twist on a Greek classic!
It is so true! Thank you for your message!