This is a delicious Vegan Cream of Cucumber Soup that is perfect for early Fall and is best served hot. Creamy, comforting, and fully plant-based.
We’re back in soup season for the next couple of months and this Cream of Cucumber Soup is yet another of my favorite easy-to-make soup recipes. I love such simple soups when all you need is just a couple of ingredients and a max of 30 minutes to have the dish on the table.
To make this cucumber soup you will need:
- vegetable stock
- herbs: bay leaf, lovage (optional)
- salt, pepper, and paprika to taste
- water, as needed
- vegan cream
How to make this Cucumber soup
Start with your cucumbers. Peel and grate them. If your cucumbers have large seeds consider removing them before grating. Mine had very few seeds so I just left them in there (we’ll blend the soup anyway). Then, sprinkle the grated cucumbers with some salt to bring out excess water, and after about half an hour squeeze the water out. Then proceed with the cooking.
Prepare the base of fried onions, garlic, and diced potatoes with vegetable stock. When the potatoes are soft, just add in the grated cucumbers and some herbs, let them soften, and then blend away.
A nice bowl of hot soup is ready to eat in just about half an hour. Just perfect for a cold, rainy fall day.
Serve the cucumber soup hot or warmed up. A slice of bread would go along lovely. If you like spicy, try adding some sliced chili on top.
Store refrigerated in an air-tight container for up to 3 days.
- 3 cucumbers, medium-size
- 1 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 2 cups vegetable stock
- 3 potatoes, medium-size
- 1 bay leaf
- 1 tsp chopped lovage (optional)
- salt, pepper to taste
- red paprika to taste
- water, as needed
- 1 tsp vegan cream (or regular sour cream)
- fresh parsley and chili
- Peel cucumbers and grate them coarsely. Sprinkle with salt and let sit for about half an hour. Then, squeeze excess water out.
- Peel and slice onion and garlic cloves. Peel and dice potatoes.
- Heat a pot and add a spoon of olive oil. Add sliced onions and gently stir-fry until translucent. Add sliced garlic and diced potatoes, a bay leaf and some chopped lovage (can substitute with celery or parsley). Season with some salt and pepper, then pour in vegetable stock and let it cook on medium heat for about 15-20 minutes, or until the potatoes are soft.
- When the potatoes are soft, add grated cucumbers to the soup, stir in well and cook another minute or two, just enough for the cucumbers to soften a bit.
- When the vegetables are cooked remove pot from the stove and with an immersion blender blend the soup until smooth. Add more water if needed (if your soup is too thick) and season with a bit more salt and pepper.
- Pour soup into serving bowls and decorate with some cream, a dash of red paprika, some chopped parsley and chili for spice (can be omitted). Serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 662mgCarbohydrates: 30gFiber: 3gSugar: 5gProtein: 9g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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