Summary

Ingredients

• 2 cucumber (s)
• 1 teaspoon olive oil
• 1 small onion (s)
• 0.5 ½ bunch parsley, smooth
• 2 teaspoons vegetable stock, instant
• 1 cup water (large cup)
• 1 teaspoon mustard, medium hot
• 1 dash milk
• salt and pepper

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Instructions

1. Peel the onion and the cucumber. Divide the cucumbers lengthways and remove the seeds with a teaspoon. Cut the hollowed out cucumber halves into small pieces. Cut the onion into small cubes.
2. Sweat the onions with a teaspoon of oil. Add the cucumber pieces. Sprinkle the vegetable stock on top. Top up with a large cup of water and cook 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 stove and let the soup steep a little longer.