Daisy, Spinach and Cucumber soup

Here is another daisy recipe at your service... This is for a very refreshing, delectable and garden fresh soup that is packed with green goodness. All you need is some garden plucked daisies, some spinach, some cucumber (replace with courgette if you like) and a bit of herbs here and there and you have a flavour packed, creamy deliciousness, all in a bowl!


1. Handful of daisies and daisy foliage
2. Bowl of baby spinach
3. Half a Cucumber, chopped
4. 2 Spring onion, chopped
5. 5 cherry tomatoes
6. Handful of mint
7. Half cup double cream
8. 1 Cup water
9. Pinch of salt

It's a simple recipe, I'll teach you how to make a daisy soup in just three easy steps. This recipe serves two. Here's how...


Step 1: In a blender, throw in the daisies, daisy leaves, spinach, chopped cucumbers, chopped spring onions, cherry tomatoes, mint and water. Blend until the paste is smooth. My blender does not really make a very smooth paste (it's a shame cause I can't make smoothies without leaving in some chunks) but that's okay since the next step will take care of that. In case, your blender does that too, just remove the stalks from the leaves and flowers.

* By the way, I added a bit of balsamic vinegar but you don't have to. It doesn't ruin or add to taste as I found so I didn't put it in my final recipe list.

Step 2: In a pot, pour out the blend and cook for 15-20 minutes in medium to low heat, covered. Also add salt at this stage and stir occasionally.

Step 3: Last step, just before finishing off, pour in the double cream and let it simmer for about 4-5 minutes. 

Serve hot!