CUCUMBER SOUP

INGREDIENTS

• 2 tablespoon butter

• 1 tablespoon olive oil

• 2 small yellow onion, chopped

• 1 large clove garlic, minced

• 3 large cucumbers, peeled and thinly sliced

• 3 small zucchinis, peeled and thinly sliced

• 3 cups vegetable broth

• Sunflower seeds to serve

METHOD

1. Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook for around 4 minutes.

2. Add Zucchini and cucumber and cook for 2 minutes or until softened. Pour vegetable broth over mixture and bring to a boil. Reduce heat to a medium heat and cook for around 20 minutes or until vegetables are cooked through.

3. Remove heat and cool for a few minutes. Pour soup into a blender, puree in batches until smooth.

4. Serve with a sprinkle of sunflower seeds