For the soup:

• 400g cucumber, washed but not peeled
• 1 medium potato, peeled (100g)
• 4-5 good-sized spring onions, washed
• 1 medium Cos lettuce or 3-4 Baby Gem, washed
• 1 generous tsp butter (use olive oil for Vegan option)
• 850ml vegetable stock (can be made from stock cubes)
• Sea salt and freshly ground black pepper. If using vegetable stock cubes, omit the salt and adjust seasoning at the end of cooking.

For the garnish:

• 4 dessert spoons crème fraîche, cream or very thick yoghurt or rapeseed oil for a Vegan alternative
• 3 drops Peppermint Drops
• 5 drops Mint Drops

1. Chop the cucumber and potato into chunks. Slice the spring onions (including the green part). Roughly tear the lettuce into small pieces.
2. Take medium-sized saucepan, add the butter and melt on low heat. Stir in the prepared vegetables and cover with a lid.
3. Allow the vegetables to cook on low heat for 5 minutes.
4. Add the stock and season with pepper. Stir and bring to a gentle simmer for 5 minutes. Place the lid back on and turn the heat to a low setting. Simmer for another 20 minutes or until the potato is cooked through. Remove from the heat and using a hand blender, purée the soup until it is smooth.
5. Sieve the soup to create a creamier texture. (Optional)
6. Blend the crème fraîche, cream, very thick yogurt or oil with the Peppermint Spice Drops® and the Mint Spice Drops®.
7. Serve the soup hot or cold. Add a large tablespoon of the blended mixture just before serving.