Instructions for the soup:
All veggies need to be finely chopped in max 0,5 cm cubes. That’s essential for a nice crunch.
It’s best if you could refrigerate your squash, cucumbers and youghurt before. This soup is eaten cold and should be as cold as possible.
Ingredients for 2 portions:
- 1 squash
- 1 cucumber
- 3 mangold leaves
- (1 beetroot for colour if available)
- 3 garlic cloves
- handful of dill
- chives
- parsley
- 3 spoons of white vinegar
- 0,5 l of yoghurt or coconut milk if vegan
- 1 boiled egg
- olive oil
- salt, pepper to taste
Boil egg, flush with cold water until fully cold. Put to fridge.
Chop thinly mangold stems and fry on middle heat for 2 minutes with olive oil, add nicely chopped mangold leaves and fry for another 1 minute, add salt and set aside.
If you have a beetroot, boil it with skin until soft, peel and grate. This step is needed to get a nice pink colour of soup and more aroma but soup is delicious without it.
Dice squash, cucumber and chop garlic and mix together with already cooled down mangold. Add vinegar and salt, mix well, this will soften veggies and release juices. Set aside for 10 minutes.
Combine all cooled down veggies together, add salt and pepper, herbs and yoghurt.
Refrigerate for min. one hour.
Serve with quarters of egg, olive oil and more herbs on the top.