Rustle up this refreshing recipe from the folks at Be Broth for a tasty spring lunch or dinner.


1 250ml pouch of Be Wellbeing Broth Vegetable Infused with Beetroot
1 Lebanese cucumber
½ cup plain yoghurt
1 teaspoon grated ginger
6-8 mint leaves
1 tablespoon olive oil
Salt, pepper
Juice of half a lemon
2-3 slices of smoked salmon and a few sprigs of herbs such as dill or parsley or coriander


Place the broth, cucumber, yoghurt, ginger, mint leaves, oil, salt and pepper into a blender and press the start and blend until very fine.
Transfer to a bowl and chill in fridge for several hours and to serve divide into chilled bowls and top with the smoked salmon and herbs

Note: The soup lasts for up to three days in the fridge and you can replace the salmon with prawns or cooked chicken. Serve a slice of sour dough bread with it to make it a filling main course.