Preparation time: 10 min
Cooking time: 15 min
Serves 4

 INGREDIENTS

• 2 cucumbers
• 1 large potato
• 3 cups poultry stock
• 5 oz Feta cheese
• 7 oz pine nuts
• Salt & pepper

METHOD

Halve the cucumbers and remove seeds.

Chop into wedges.

Peel and dice the potato into large pieces.

Place vegetables and stock in a saucepan, bring to a boil and cook for 15 minutes.

Blend and season.

Serve with crumbled Feta and pine nuts.

Tip: you can also serve this soup cold.