Cream of Cucumber Soup is a healthy and easy Vegan Soup. Creamy and delicious, this soup is best served hot.
It’s been a while since we’ve chimed in and with a good reason! We are just back from our fantastic two weeks Italian holidays and I can not begin to tell you how extremely hard it is to sit behind a computer and trying to focus again, after all those plates of pasta, pizza, gelato and coffee we’ve had.
And the sun! We hit the jackpot and had sunshine practically every day. Temperatures of 29°C. We swam, lay on the beach, went sightseeing, ATE, and walked over 150 kilometers!
It was absolutely fantastic and I can’t wait to share more on the topic when we come back to our senses and get in a couple hours of sleep. And when we finally warm up again. We returned home where it has been cold and raining for 2 weeks straight and somehow stepped from summer straight into deep fall. I am currently on the couch wrapped up in layer after layer. In September!
So while I dream about Rome, Napoli, the island of Capri and other sites we visited, I warm up with – soup, of course. Yap, we’re back in soup season for the next couple of months!
So this Cream of Cucumber Soup recipe is yet another of my fave easy-to-make soup recipes. I love such simple soups when you need just a couple of ingredients and max 30 minutes to have the dish on the table.
To make this Cream of Cucumber Soup you’ll need a couple medium-sized cucumbers that you peel and grate. If your cucumbers have large seeds consider removing them before grating. Mine had very little seeds so I just left them in there (we’ll blend the soup anyway). 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 ready to eat in just about half an hour. Just perfect for a cold, rainy fall day.
- 3 cucumbers, medium-size
- 1 tbs olive oil
- 1 onion
- 4 cloves garlic
- 0,5 liter vegetable stock
- 3 potatoes, medium-size
- bay leaf
- 1 ts chopped lovage (optional)
- salt, pepper to taste
- red paprika to taste
- water as needed
- 1 ts 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 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 stove and with a stick 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: 4 Serving Size: 1
Amount Per Serving: Calories: 428 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 34mg Sodium: 4183mg Carbohydrates: 56g Fiber: 5g Sugar: 13g Protein: 17g
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