John Myers
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Moroccan Cucumber Soup
The perfect moroccan cucumber soup recipe with a picture and simple step-by-step instructions.
Spices
- Oil
- Salt and pepper
- 1 Handful Lovage
- 1 size Cucumber fresh
- 200 ml Yogurt 30%
- 1 Handful Mint fresh
- 1 piece Moroccan salt lemon
- 1 tablespoon Marakesh spice
- 1 tablespoon Lemongrass / Coriander Salt
- 1 teaspoon Ground coriander
- 1 teaspoon Tagine spice
- 1 pinch Cinnamon
Vegetable broth – if you are in a hurry, use granulated broth
- Since cucumbers have little taste of their own and I had to get rid of root vegetables in the refrigerator, this soup is given a strong vegetable broth as a base …… Cut root vegetables into small cubes (I had carrots, celery, celery, Onion and leek – you can vary that as you like) – Cut the onion into cubes and roast in oil – Cut the vegetables into cubes, add and roast them – Add lovage, salt and pepper – Pour enough water so that everything is well covered, and now it’s off Cook a fine vegetable broth with the root vegetables for at least 15 – 20 minutes
we use this intermediate time for …
- Peel the cucumber, remove the pits with a spoon – cut into coarse pieces – sprinkle the cucumber pieces with salt and leave to marinate for about 15 min just leave it out and only take mint) – chop the fresh mint very finely – about half of the mint is mixed with the tiny salt lemon cubes (we need for the topping), the remaining mint is then added to the soup …
Prepare cucumber soup
- Now finely puree the finished vegetable stock – then add the yoghurt (I use oat cuisine instead of yoghurt because of my intolerance and add the missing acid with a little white basamic vinegar … but yoghurt tastes more authentic!) – now come the cucumber cubes and are cooked soft in the pureed vegetable stock – then finely puree the cucumber cubes – add the finely chopped mint – season to taste with the spices specified above … fill the plates and then add a little of the prepared salted lemon / mint mixture as a topping
Tips for next time …
- If you marinate the cucumber a little earlier, you could cook it soft together with the root vegetables and then puree everything together ….. the spices could also be added with the cucumber cubes so that they cook at the same time …. .. if you prepare the soup for a fine menu, you can finally strain it through a fine sieve – if you then add a little cream and froth it up before serving, you get an elegant cream soup
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