CHILLED CUCUMBER SOUP WITH MINT & YOGURT

 1 small cucumber
 2 Tablespoons chopped chives (or green
onion)
 2 Tablespoons fresh mint, chopped
 2 Tablespoons fresh parsley, washed and
chopped
 1 cup organic milk
 1/2 cup sour cream
 1/2 cup yogurt
 salt and pepper

optional garnish:

 yogurt
 sliced cucumber
 chives

1. In a food processor or blender, puree cucumber and fresh herbs with a splash
of the milk.
2. Add remainder of milk and sour cream and blend until fairly smooth.
3. Stir in yogurt; season with salt and pepper.
4. Chill for at least one hour before serving.
Creamy And Thick Mushroom Soup
Ingredients
6 servings
450 grams Mushrooms (any type)
1 1/2 cup Water
50 grams Butter
50 grams Flour
1 cup Skimmed milk
1 tbsp Corn flour
Seasoning
More water if needed
2 cups Frozen peas (optional)

DIRECTIONS
30 mins
 Wash and rinse the mushrooms well before use
 Slice the mushrooms into relatively small prices.
 In a large saucepan, add the mushrooms and water together then simmer on medium heat
for about 10-15 mins until tender.
 And set aside
 Mix milk and corn flour together ready for the next step
 In another saucepan, melt the butter and add the flour and mix quickly until thickened
 Add in the milk immediately
 Turn down the heat and add in the mushrooms
 Mix and add in the seasoning
 CLEAR CHICKEN SOUP RECIPE

Ingredients

 300 g Chicken with bones

 1/4 cup Onion Chopped

 3-4 cloves Garlic Smashed

 1/4 cup Carrot Chopped S2 Bay leaf
 2-3 sprigs Thyme
 4 cups Water
 Salt to taste
 1/4 tsp Freshly Cracked black pepper

Instructions

1. Wash the chicken and add it in a pressure cooker along with onion, garlic, carrot, bay
leaf, thyme and water.
2. Add salt and freshly cracked black pepper and pressure cook until one whistle on high
heat.
3. Simmer the heat and cook for 10-12 minutes on low heat.
4. Remove the pressure cooker from heat.
5. Let the pressure release and then open the cooker.
6. Strain the soup using a soup strainer.
7. Take out the chicken pieces and shred them into small pieces discarding the bones.
8. Add few shredded pieces in each serving bowl and pour the clear soup on top.
9. Garnish with spring onion greens.
10. Serve hot.