and Mint Soup Veg
CD SP English 20mins plus cooling
Vegetarian Vegan Hors d'oeuvre Starter
Appetiser British Gluten Wheat Free Dairy
Sticks of Rhubarb
½ a Vanilla Pod
Sprigs Fresh Mint
Remove the leaves of the mint sprigs, reserving the stalks and set the leaves
Peel the rhubarb thinly and place the peel in a saucepan together with the
water, sugar, vanilla pod, the juice of the lemon and the mint stalks.
Bring to a boil then reduce the heat and simmer for 10minutes.
Strain into a clean saucepan and add the rhubarb which has been cut into thin
slices. Bring to the boil then immediately remove from the heat. Allow to cool
slightly then place in a liquidiser or food processor and purée until
Transfer to a serving dish, cover with clingfilm and refrigerate until ready to
To serve - thinly shred the mint leaves and use to garnish the ice cold soup.
Soup Recipes | Summer Recipes
in Season |
More English Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.