Cucumber cream soup with rice

Ingredients for 2 servings:

• 3 cucumbers
• 1 cup water
• 3 tbsp oil
• 2 tbsp onion(s)
• 1 tsp, leveled salt
• 1 tsp sautéed thyme
• pepper
• 1 pinch of mace
• 1 tsp vegetable broth
• 150 ml condensed milk or cream
• 200 g rice, cooked from the previous day

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, easy leftover meal

Peel, deseed, and finely chop the cucumbers. Sauté briefly in a pan with the oil, then add the cup of water. Season with salt and pepper, add the onion, thyme, and mace, and simmer until soft. Then puree and add the condensed milk. If it’s still lacking flavor, add the vegetable stock. Then add the cold, cooked rice from the previous day and reheat briefly.