Customs Soap Bottle Soup

Ingredients

• 2 onions
• 2 cloves garlic
• 2 red chili peppers
• 1 leek
• 2 large carrots (1 for soup, 1 for bottles)
• 2 celery stalks
• 1 zucchini
• 1 cucumber (for bottles)
• 1.5 liters vegetable stock
• 1 lime
• 200 ml Greek yogurt
• 2 tbsp olive oil
• salt and pepper to taste

Method

1. Chop 1 onion, garlic, 1 carrot, leek, celery, and zucchini.
2. Heat olive oil in a large pot. Sauté onion, garlic, and chili for 2 minutes.
3. Add leek, carrot, celery, and zucchini. Cook for 5 minutes.
4. Add stock. Simmer for 25 minutes.
5. Cut the cucumber into 4 pieces of 8 cm. Hollow them out to resemble bottles.
6. Cut the remaining carrot into 8 cm sticks. Insert a carrot stick into each cucumber bottle as a 'cap'.
7. Mix yogurt with lime juice, salt, and pepper. Fill each cucumber bottle with yogurt mixture.
8. Roughly blend the soup. Season with salt, pepper, and extra lime juice.
9. Pour soup into deep bowls. Place a filled cucumber-carrot bottle in the center of each bowl.

Serving notes

• Serve with extra lime wedges for a tangier kick.
• Sprinkle fresh coriander over the soup for extra suspense.