Green cucumber soup

Ingredients for 2 servings:

• 2 cucumbers
• 1 tsp olive oil
• 1 small onion(s)
• ½ bunch parsley, flat
• 2 tsp vegetable broth, instant
• 1 cup water (large cup)
• 1 tsp mustard, medium hot
• 1 shot of milk
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

served cold or hot

Peel the onion and cucumbers. Split the cucumbers lengthwise and remove the seeds with a teaspoon. Cut the hollowed-out cucumber halves into small pieces. Dice the onion. Sauté the onions in a teaspoon of oil. Add the cucumber pieces. Sprinkle the vegetable stock over the onions. Top with a large cup of water and simmer for 10 minutes until soft. Now add the mustard and milk and puree everything. Finally, add the chopped parsley and season with salt and pepper. Turn off the heat and let the soup simmer for a while.